New Orleans Seafood
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Caesar Stuffed Tomatoes with Clams
Makes36 appetizers
Prep Time20 min
Time to Table20 min
This delicious pop-in-your-mouth appetizer is sure to spice up your next cocktail party, and will have your guests singing your praises at the water cooler when they’re back in the office!
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USED IN THIS RECIPE
Ingredients
18 small plum tomatoes
1 tbsp (15 mL) celery salt
1 can (142 g) CLOVER LEAF WHOLE BABY CLAMS, drained
1 stalk celery, finely chopped
1 green onion, finely chopped
1 clove garlic, minced
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) vodka (optional)
1 tbsp (15 mL) chopped fresh basil
1 tsp (5 mL) horseradish
1/4 tsp (1 mL) Worcestershire sauce
1/4 tsp (1 mL) hot pepper sauce
celery leaves for garnish
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Halve each tomato crosswise. Scoop out and discard the seeds and flesh to make hollow cups. Dip a portion of the open edge of each cup into celery salt. Arrange the cups, salt side up, on a serving platter.
- Combine the clams, celery, green onion, garlic, lemon juice, vegetable oil, vodka (if using), basil, horseradish, Worcestershire sauce and hot pepper sauce in a bowl. Stir gently.
- Fill each cup with an equal amount of the clam mixture.
- Garnish with celery leaves. Serve cold. Makes 36 appetizers.
TIP
Filling can be prepared, covered and refrigerated for up to 24 hours.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 15 | |
| Fat | 0.5 g | 1% |
| Saturated Fat | 0.1 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 1% | |
| Cholesterol | 5 mg | |
| Sodium | 110 mg | 5% |
| Carbohydrate | 2 g | 1% |
| Fibre | 0 g | |
| Sugar | 1 g | |
| Protein | 1 g | |
| Vitamin A | 4% | |
| Vitamin C | 8% | |
| Calcium | ||
| Iron | 8% |
Claims per serving
| Low in Fat | Low in Saturated Fat |
| Trans Fat Free | Low in Cholesterol |
| Low in Sodium | Source of Vitamin C |
| Source of Iron |
