Impress them with Bacon-Parmesan Grilled Stuffed Clams at your next get-together. They'll be so wowed by your stuffed clams skills that there's no reason we need to tell them it's easy.
What You Need
Original recipe yields 12 servings
3 lb. fresh steamer clams
4 slices OSCAR MAYER Bacon, chopped
2 cloves garlic, minced
2/3 cup seasoned dry bread crumbs
1/4 cup minced fresh parsley
1/4 cup KRAFT Grated Parmesan Cheese
3 Tbsp. olive oil
3 cups kosher salt
2 lemons, each cut into 6 wedges
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Let's Make It
Heat grill to medium heat.
Fill large skillet with water to 1-inch depth. Bring to boil on medium-high heat. Add clams; cover. Simmer on medium-low heat 3 to 4 min. or until clams open. (Discard any clams that do not open.) Drain clams in colander; rinse with cold water to remove any sand. Remove clam meat from shells; chop and set aside. Reserve 36 clam shell halves.
Cook bacon in large skillet on medium heat until crisp. Add garlic; cook and stir 30 sec. Stir in crumbs and parsley; remove from heat. Add cheese and oil; mix well. Stir in chopped clams.
Pour 1/2-inch-deep layer of kosher salt into 16-5/8x11-7/8x2-5/8-inch disposable aluminum pan. Fill shells with bacon mixture; place in single layer in salt. (The salt prevents the filled shells from tipping over.) Place pan on grill grate; grill 4 min. or until clams are heated through. Serve with lemon wedges.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 0.8585g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.