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Nutrition Facts
Serving Size 178 g
(Approx. 4 Servings)
Amount Per Serving
Calories 260 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 990 mg 41%
Total Carbohydrate 23 g 8%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 20 g
Vitamin A 20% • Iron 15%
Vitamin C 45% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Crispy Garlic Baked Clams

Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 1/2 Lb live littleneck clams
10 Oz Bumble Bee Whole Baby Clams, drained
3 Tbsp H-E-B Sweet Cream Salted Butter
1/4 cup(s) shallots, very finely chopped
1/4 cup(s) red bell pepper, finely chopped
1 Tbsp fresh garlic, minced
2 Tsp H-E-B Select Ingredients Fish Market Zesty Romano Herb
2 Tbsp fresh flat leaf parsley, stems removed, very finely chopped
3 Tbsp dry sherry
1 1/4 cup(s) H-E-B Japanese Style Panko Plain Bread Crumbs
2 Tsp fresh lemon zest, very finely zest
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Instructions

1
Rinse and scrub clams under cool running water. Discard any with cracked shells or that do not close under running water.
2
Add about 2 inches of water to a large pot and bring to a simmer. Gently lay clams in pot (so shells don't break). Cover with a tight fitting lid and steam for 6 to 8 minutes or until shells open, discarding those that don't.
3
Drain and remove clams from shells and set aside. Separate shells into 2 parts.
4
Add drained, canned clams to the fresh clams and roughly chop. Set aside.
5
Preheat oven to 375°F.
6
Add butter, shallots, red bell pepper, garlic, Romano & Herb seasoning and parsley to a large skillet. Stir and cook over medium-high heat until shallots and bell pepper are very soft. Deglaze pan with sherry and cook until liquid is almost gone.
7
Add panko and toast lightly then add chopped clams and lemon zest. Toss thoroughly to combine and season to taste with salt and pepper.
8
Using a spoon, gently but firmly mound clam mixture into shells. Discard extra shells or reserve for another use.
9
Place stuffed shells on a foil-lined baking sheet and bake 8 to 10 minutes or until bread crumbs are lightly browned on top.
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