Baked stuffed clams (Low-calorie)(Low-sodium)

 

          Serve as hors d'oeuvres with drinks, or an appetizer or first course. 

Makes 4 appetizer servings

• 16 littleneck clams, scrubbed
• 1 slice bacon, cut into ¼-inch pieces
• 1 medium-size sweet red pepper, cored, seeded and finely chopped
• 1 small onion, finely chopped
• 2 teaspoons finely chopped fresh thyme or ½ teaspoon dried
• 1 tablespoon plain bread crumbs

1. Place clams in single layer in large Dutch oven or saucepot with a little water in bottom and cover ; heat clams over medium heat 6 to 8 minutes until they just begin to open, remove from heat. (Discard any unopened shells)
2. When cool enough to handle, hold clams over bowl and, with knife, pry clams open ; scrape out clam meat and chop, reserving clam liquor.
3. Reserve 16 clam shell halves ; preheat broiler.
4. Cook bacon in medium-size saucepan over medium heat until browned and crisp, stirring occasionally ; with slotted spoon, remove bacon to paper toweling to drain.
5. Cook pepper, onion and thyme in drippings in saucepan for 5 minutes, stirring occasionally ; remove from heat and cool slightly.
6. Stir in chopped clams, 2 tablespoons reserved clam liquor, bread crumbs and bacon.
7. Divided clam mixture equally among reserved clam shells ; arrange stuffed clams on rack in broiler pan.
8. Broil 4 inches from heat in preheated broiler for 3 to 5 minutes until browned and heated through ; serve hot.

BON APPÉTIT