Umpa and I had a wonderful trip north this year and as usual ate our share of lobsters and clams. Here's a wonderful baked stuffed clam recipe.
LOW CARB Baked Stuffed Clams
Ingredients
12 large Chohogs
1/4 cup chopped onion
1/4 cup chopped celery
3 tablespoons chopped fresh parsley
2 large garlic cloves
1/3rd cup hot pork breakfast sausage (crumbled)
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 cup ground pork rinds
3 tablespoons olive oil
smoked paprika for tops
melted butter for tops
Directions
1- Steam clams till they open, place in strainer and let cool.
2- Toss all the veggies and spices (except paprika) into a food processor and fine chop.
3- Heat 2 tablespoons of olive oil over medium heat in a non-stick skillet.
4- Cook the chopped veggies and sausage till sausage is cooked through.
5- Remove the clams from shells and place into food processor, chop into small bits.
6- Add the chopped clams and pork rinds to the cooked veggies and mix well.
7- Oil 6 clam shells with remaining olive oil.
8- Stuff the shells with the mixture and sprinkle paprika on top.
9- Bake in 350 degree oven for 15-20 minutes.
10- Drizzle melted butter over the clams and serve with hot sauce and celery sticks.
