Makes 6 servings

Hands on: 30 minutes

LOUIE FAVORITE/AJC (ENLARGE)
EMAIL THIS PRINT THIS MOST POPULAR
Related: • From the menu of... • Search ajc.com's recipes

Total time: 45 minutes

1 tablespoon extra-virgin olive oil

1 teaspoon garlic, finely chopped

1 1/2 pounds chopped clams (drained if canned)

1/2 cup clam juice

1 cup heavy cream

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper

4 tablespoons cornstarch

1/2 cup white wine

1 tablespoon dried oregano

30 clamshell halves

1/3 cup bread crumbs

In a large skillet over medium-low heat, add olive oil. Sauté garlic until softened. Add clams, clam juice, cream and black and red pepper; stir well to combine. Do not boil. In a bowl, mix cornstarch and wine. Add to clam mixture and stir well to combine. Cook until mixture comes to a boil and thickens. Remove and cool to room temperature. Add oregano.

Preheat oven to 375 degrees. Stuff clamshells with mixture. Sprinkle bread crumbs on top. Bake for 8 to 10 minutes. Turn to broil setting and cook for about 1 minute or until top is golden, watching carefully to prevent burning.

Per serving: 311 calories (percent of calories from fat, 56), 16 grams protein, 16 grams carbohydrates, 1 gram fiber, 18 grams fat (10 grams saturated), 92 milligrams cholesterol, 212 milligrams sodium.