We’ve lightened up these traditional “stuffed” clams while boosting the flavor and crunch. It’s a glamorous nosh for a friendly game of cards—or a satisfying summer entree with a fresh salad.

Makes 4 servings, about 8 half shells each

ACTIVE TIME: 40 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Moderate

1/2 cup water
18 littleneck clams, scrubbed
2 bay leaves
1 tablespoon extra-virgin olive oil
2 medium shallots, minced
1 small green bell pepper, minced
2 ounces Canadian bacon, finely chopped (about 1/2 cup)
2 teaspoons white-wine vinegar
3/4 cup fresh breadcrumbs (see Tip)
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh chives
2 teaspoons minced fresh oregano or 1 teaspoon dried
1/2 teaspoon smoked or regular paprika (see Sources)
1/2 teaspoon freshly ground pepper

1. Preheat oven to 450°F.
2. Bring water, clams and bay leaves to a boil in a large covered pot. Reduce heat to medium and cook the clams until they open, 6 to 8 minutes. Drain in a colander. (Discard any clams that do not open.) Discard the bay leaves.
3. Meanwhile, heat oil in a large skillet over medium heat. Add shallots and bell pepper; cook, stirring often, until soft, 2 to 3 minutes. Add Canadian bacon; cook, stirring frequently, until heated and fragrant, about 1 minute. Stir in vinegar; transfer the mixture to a large bowl. Stir in breadcrumbs, Parmesan, chives, oregano, paprika and pepper.
4. Remove clam meat from shells (reserving the shells), chop and stir into the breadcrumb mixture. Pull clamshells apart and spoon the breadcrumb mixture into the half shells, packing lightly and mounding slightly (you may have a few shells left over). Place the clams on a large baking sheet. Bake until well browned, about 20 minutes.

NUTRITION INFORMATION: Per serving: 188 calories; 8 g fat (3 g sat, 4 g mono); 36 mg cholesterol; 12 g carbohydrate; 16 g protein; 2 g fiber; 402 mg sodium; 350 mg potassium.
Nutrition bonus: Iron (60% daily value), Vitamin C (40% dv), Selenium (34% dv), Calcium (15% dv).
Exchanges: 1/2 starch, 1/2 vegetable, 2 lean meat, 1/ 2 fat; 1 Carbohydrate Serving.

TIP: Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor into coarse crumbs. One slice of bread makes about 1/3 cup crumbs.

Sources: Smoked paprika can be purchased in gourmet markets.

MAKE AHEAD TIP: Prepare the stuffed clams through Step 4 without baking; wrap and freeze for up to 1 month. Remove from the freezer and bake at 450°F until well browned, 20 to 25 minutes.

These were great! We cooked them on the grill.

Korey