Spinach-stuffed clams

Spinach-stuffed clams

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Clams are packed with iron for healthy blood and zinc for a strong immune system.

Lynn Lewis

Serves: 4 

  • 1 kg fresh clams, washed and cleaned
  • 3 teaspoons olive oil
  • ¼ cup finely chopped onion
  • 2 cloves garlic, minced
  • 4 teaspoons flour
  • ⅔ cup (170ml) reduced-fat milk
  • pinch of cayenne pepper
  • 100g frozen chopped spinach, thawed and squeezed dry
  • ⅓ cup (20g) fresh breadcrumbs
  • 4 teaspoons grated parmesan cheese

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Place clams in a large frying pan with 1¼ cm water. Bring to the boil and cover. Cook 4 minutes or until clams open. Start checking after 2 minutes. Remove clams as they open; discard any that do not. Transfer clams to a bowl; when cool enough to handle, discard top shell halves. Place shell halves with clams attached on a baking tray.
  2. Preheat oven to 220°C. In a small saucepan, heat 2 tsp oil over low heat. Add the onion and garlic; sauté for 5 minutes or until soft. Whisk in flour and cook for 1 minute. Whisk in milk and cayenne; cook for 3 minutes or until lightly thickened. Stir in spinach. Spoon spinach mixture over clams.
  3. Combine breadcrumbs and parmesan in a small bowl. Top clams with breadcrumb mixture and drizzle with remaining oil. Bake just until clams are bubbly and hot, about 5 minutes.

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