Campbell's Stuffed Clams
24 cherrystone clams, scrubbed
2 slices bacon, diced
3 tbsp. butter or margarine
1 medium onion, chopped
1/4 tsp. garlic powder or 2 cloves garlic, minced
1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing
2 tbsp. grated Parmesan cheese
2 tbsp. chopped fresh parsley or 2 tsp. dried dried parsley flakes
Remove and discard top shell.
Arrange clams in large shallow baking pan.
COOK bacon in skillet until crisp.
Remove and drain on paper towels.
ADD butter, onion and garlic to hot drippings and cook until tender.
Add stuffing, cheese, parsley and bacon.
Spoon on top of each clam.
BAKE at 400°F. for 20 min. or until clams are done.
Makes 24 appetizers