Stuffed Clam Shells Areganata

This dish uses the shells, not the clams.

2 tablespoons butter
1/4 cup minced {onion}
1 clove {garlic}, minced
1 cup minced tofu
3/4 cup fresh whole wheat bread crumbs
1/4 cup wheat germ
1/4 cup minced celery
2 tablespoons minced {parsley}
1/2 teaspoon dried basil
1 teaspoon oregano
1/2 teaspoon salt
2 tablespoons dry white wine
1 tablespoon oil
Preheat oven to 350 to 375 degrees.

Melt butter in a skillet and sauté onion and garlic until tender but not brown. Remove from heat and add remaining ingredients. Mix well and spoon into 8 clam shells or small ceramic ramekins. If you have neither, fashion you own with foil as described below.

Bake for 10 minutes, until crispy. Serve hot.

Ease of Preparation: Moderate

Preparation Time: 30 min

Cook Time: 20 min

Servings: 4 (2 shells each)

Recipe By: Nikki and David Goldbeck

From:  American Wholefoods Cuisine

Chef Suggestions
Stuffed shells can be assembled in advance and chilled until ready to bake.

About clam shells: Sterilized, reusable clam shells are available commercially. Lacking these or a suitable substitute, you can fashion small shallow cups by molding foil around the bottom of a custard cup or glass. Leave a small lip about 1/4 inch high to contain the filling.