We like fancy restaurant-style seafood goodies, but they're typically loaded with fat and calories. Our Baked Clam Halfsies are light and delicious, AND they have fiber. YUM! P.S. Don't be intimidated by the idea of prepping clams in the shell -- we've made it totally easy for you...Ingredients:
20 littleneck clams in the shell
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown
1/4 cup low-sodium chicken broth
1/2 cup Fiber One bran cereal (original)
1/4 cup panko breadcrumbs (like the kind by Progresso
1/4 cup reduced-fat Parmesan-style grated topping
1 tsp. finely chopped fresh parsley
1 tsp. chopped garlicDirections:
Preheat oven to 450 degrees.
Place clams on a baking sheet and bake in the oven for 2 - 4 minutes, just until they begin to open. Remove from the oven and reduce temperature to 400 degrees.
Once cool enough to handle, prepare to open clams by ensuring that your hands are dry. If you like, wear a protective glove or drape a kitchen towel on your non-dominant hand. Holding a clam in that hand over a bowl or the sink, carefully run a sharp knife between the two shells. Gently pry the clam open (don't mind the liquid!), and then remove and discard the top shell. Carefully run the knife under the clam meat to detach it, and let it sit loosely in the bottom shell. Place clam (in the half shell) back on the baking sheet, and repeat with remaining clams. Set aside.
Nuke butter in a medium microwave-safe bowl for about 10 seconds, until melted. Add chicken broth and set aside.
Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Add cereal crumbs to the butter-broth mixture, along with all other ingredients. Mix well. Evenly top clams with this mixture, about 1/2 tbsp. each, and firmly pack down the topping.
Bake in the oven for 8 minutes, or until clams are fully cooked and topping is a little crisp. Let cool slightly and enjoy!
MAKES 4 SERVINGSHG Tip! Never opened clams before? No worries! Check out this video we found...