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24 stuffed shells

Ingredients Nutrition

  • 24 medium hard-shelled clams, opened and left on the half shell
  • 4 slices fat-free bread, each broken into 2 pieces
  • 1 clove garlic
  • 12 cup fresh parsley (plus some chopped for garnish)
  • 34 tablespoon fresh oregano (or ¾ tablespoon dried)
  • 34 tablespoon fresh basil (or ¾ tablespoon dried)
  • 1 tablespoon sodium-free margarine, melted
  • 14 cup Herb-ox very-low-sodium chicken broth or 14 cup clam juice
  • 4 slices turkey bacon or 4 slices Esskay reduced-sodium bacon, uncooked,each cut into 6 pieces
  • 1 -2 lemon, cut into wedges


  1. Preheat broiler.
  2. In a food processor with the metal blade in place, add the bread.
  3. Pulse to process, 5 to 10 times, and then turn the machine on, so that it is continually running.
  4. Drop the garlic and herbs through feed tube, and continue to process the bread and herbs until finely chopped.
  5. Place the breadcrumb mixture into a large bowl and add the melted margarine and broth.
  6. Mix ingredients to a medium dry stuffing.
  7. Place the clams in their shells on a cookie sheet that has sides.
  8. Top each clam with one tablespoon of the stuffing mixture and one piece of the raw bacon.
  9. Place the cookie sheet 3 inches from the heat, and broil for 5 minutes or until the bacon is crisp on one side.
  10. Turn the bacon over and broil for 3-5 minutes on the other side, or until bacon is crisp and clams have cooked.
  11. Serve immediately topped with chopped parsley, with lemon wedges on the side.

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