Clams

A nice change of pace.

Clams make a wonderful change of pace for anyone who is trying to lose weight. The trick, however, is to not overdo it with heavy sauces and so on, try to keep your clam meals somewhat simple.

Baked Clams

12 chopped up clams
2 Tbsp margarine
1/4 cup finely chopped onion
1 clove garlic, peeled and crushed
1 egg, lightly beaten
1/4 cup seasoned dry bread crumbs
1/8 tsp dried oregano
1/3 cup seasoned dry bread crumbs
2 more Tbsp melted margarine

Preheat the oven to 350°.

Remove the clams from their shells and chop them coarsely. Set clams and shells aside.

Put 2 Tbsp of margarine in a microwave safe bowl and microwave it until melted. Add the onion and garlic and microwave again until the onion is nice and tender, about 3 minutes or so.

Now combine the egg, 1/4 of dried bread crumbs, the oregano, and the clams to the mixture. Divide it as evenly as you can between the shell halves. Put the stuffed shells on a baking pan.

Mix the remaining 1/3 cup of bread crumbs with the 2 Tbsp of melted margarine. Sprinkle this over the clams. Bake at 350° for 25 minutes or until golden brown.

Clams & Garlic

50 small, fresh clams in shell, well scrubbed
2 Tbsp extra virgin olive oil
6 cloves fresh garlic, minced
1 cup white wine (get the good stuff)
2 Tbsp margarine
3/4 cup chopped fresh parsley

Wash the clams to remove any dirt or sand. Make sure to scrub off the beards.

Put the oil in a large pot and get it good and hot. Saute the garlic for a quick minute being careful to not overcook it. Add the white wine and reduce it by half.

Add the the clams, cover them, and cook until the most of the shells have opened. You might get a few that don't open, you should throw those out. Sprinkle with parsley and serve.