Lean Canadian bacon, Parmesan cheese and an aromatic blend of chopped vegetables and herbs give our baked, stuffed clams so much flavor and crunch that you won't even miss the 6 tablespoons of butter that typically goes into this classic appetizer. They make a fabulous starter for a dinner party or a light summer entree with a fresh salad.
Make Ahead Tip: Prepare the stuffed clams through Step 4; wrap and freeze for up to 1 month. Remove from the freezer and bake at 450°F until well browned, 20 to 25 minutes.
Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs.
Ingredient note: Smoked paprika is available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but choose hot if you like a bit of heat. It can be purchased in gourmet markets and online at tienda.com.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
1/2 starch, 1/2 vegetable, 2 lean meat, 1/2 fat