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Source: Campbell's Recipes
Tagged With: 24 servings
Stuffed Clams
The stuffing is a mixture of stuffing, bacon, onions and Parmesan cheese, that bakes right on top of the clams.  Give this recipe a try...you'll love it!
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Serves: 24 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
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24 cherrystone clam, scrubbed
2 slices bacon, diced
3 tablespoons Butter
1 medium onion, chopped (about 1/2 cup)
1/4 teaspoon garlic powder or 1 clove garlic, minced
1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley or 2 teaspoons   dried parsley flakes




Heat the oven to 400°F.

Open the clams. Remove and discard the top shells. Arrange the clams in a 3-quart shallow baking dish.
Cook the bacon in a 10-inch skillet over medium-high heat until it's crisp. Remove the bacon from the skillet and drain on paper towels.
Add the butter, onion and garlic powder to the hot bacon drippings and cook until the onion is tender. Stir the stuffing, cheese, parsley and cooked bacon in the skillet and mix lightly. Divide the stuffing mixture evenly among the clams.
Bake for 20 minutes or until the clams are cooked through.


Notes:
Nutritional Values per Serving using Pepperidge Farm Herb Seasoned Stuffing: Calories 48, Total Fat 2g, Saturated Fat 1g, Cholesterol 11mg, Sodium 91mg, Total Carbohydrate 4g, Dietary Fiber 0g, Protein 3g, Vitamin A 3%DV, Vitamin C 5%DV, Calcium 2%DV, Iron 16%DV

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