Baked Clams with Wheat Germ | Kretschmer Wheat Germ
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Baked Clams with Wheat Germ

Baked Clams with Wheat Germ

Nutrition Facts

Serving Size: 3 clams (125g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 90
Calories From Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 10mg 3%
  • Sodium 270mg 11%
  • Potassium 90mg 3%
  • Total Carbohydrate 4g 1%
  • Dietary Fiber 1g 4%
  • Sugars 1g
  • Protein 6g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 4% Iron 6%
  • Vitamin E 15% Thiamin 6%
  • Folate 10% Phosphorus 10%
  • Magnesium 6% Zinc 6%

Nothing beats a homemade baked clam. We’ve left the clam whole and substituted wheat germ for the bread crumbs. You’ll see how delicious and nutritious they are.

Makes 12 baked clams

1 teaspoon chopped fresh oregano

1 clove garlic, finely chopped

2 tablespoons Parmesan cheese

1/4 cup Kretschmer Original Toasted Wheat Germ

1/8 teaspoon salt

1 tablespoon olive oil

1 dozen small raw clams

Fresh lemon juice, to taste

  1. Turn on broiler. Line sheet pan with foil. Stir together oregano, garlic, Parmesan cheese, wheat germ and salt. Stir in olive oil. Set aside.
  2. Meanwhile steam clams in pot with about 1/4 inch water in bottom until they open. (Discard any that do not open and do not overcook.) Once clams are cool enough to handle, remove top shells; loosen clam from the shell (but do not remove) with small spoon. 
  3. Spoon wheat germ mixture onto each clam. Squeeze fresh lemon juice to taste over clams. Place clams under broiler until lightly browned and crispy, 2 to 3 minutes.

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