Herbed Baked Clams

Ingredients

• 1 tablespoon extra-virgin olive oil
• ½ medium red onion, diced
• 2 garlic cloves, minced
• 6 (6.5-ounce) cans minced or chopped clams, drained and liquid reserved
• 1 (12-ounce) jar roasted red peppers, drained (liquid saved for another use) and finely chopped
• ¾ cup panko bread crumbs
• ½ cup chopped fresh parsley and/or cilantro, leaves and stems
• 2 tablespoons fresh oregano and/or thyme leaves or 2 teaspoons dried oregano and/or thyme
• 2 tablespoons grated Parmesan or Romano cheese, divided
• ¼ teaspoon black pepper
• ⅛–¼ teaspoon crushed red pepper
• 1 lemon

Instructions

1. 1Preheat the oven to 425°F and coat six small ramekins with cooking spray.
2. 2Warm the olive oil in a large skillet over medium heat. Stir in the diced red onion and minced garlic, cooking for 1 minute until fragrant.
3. 3Pour in 1/4 cup of the reserved clam juice.
4. 4Continue cooking for 4 minutes, stirring occasionally. Take the skillet off the heat and mix in the chopped roasted red peppers.
5. 5Combine the drained clams, panko breadcrumbs, fresh herbs, 1 tablespoon of the grated cheese, black pepper, and crushed red pepper in a large mixing bowl. Fold in the cooked onion and pepper mixture until well blended.
6. 6Divide the clam filling evenly among the prepared ramekins. Top each portion with the remaining 1 tablespoon of grated cheese.
7. 7Set the ramekins on a rimmed baking sheet and bake for 15 minutes until heated through and lightly browned.
8. 8Grate fresh lemon zest over the hot ramekins. Cut the lemon into wedges and serve alongside the warm baked clams.

Nutrition

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