World Dock® Spinach Clams


  1. Heat butter flavored oil in a sauteuse pan over medium heat. Add onion, bell pepper, carrot, garlic, salt, and pepper. Cook stirring for 2-3 minutes.
  2. Pour white wine into pan and reduce by half over medium high heat.
  3. Pour heavy cream into pan and reduce by half on a simmer for 4-5 minutes.
  4. Whisk the goat cheese into the pan until incorporated. Add spinach, tarragon, lemon juice and zest to the pan. Cook for 1-2 minutes until the spinach has wilted. Then remove from heat.
  5. Fold in just enough breadcrumbs until stuffing is moist but can be formed. Cool stuffing.
  6. Steam open clams then cool. Fill each shell with a portion of stuffing and refrigerate for service.
  7. Warm oven to 450°F. Place stuffed clams in oven proof pan filled with red beans. The beans will stop the shells from sliding around. Cook for 6-8 minutes until thoroughly warm.
  8. Combine the colored lentils then portion onto a plate. Place a dozen clams per order on top of the lentils which will stop them from sliding on the plate and serve.


  • 2 dz. World Dock® Clams
  • 2 tbsp Brilliance Butter Flavored Oil
  • 2 cups Roma® Italian breadcrumbs
  • 3 cups Peak Fresh Produce® Spinach, chopped
  • 1/4 cup Piancone® white cooking wine
  • 1/2 tsp Peak Fresh Produce® Garlic, minced
  • 1/4 cup Nature's Best Dairy® Cheese Crumbles, Goat
  • 2 cups Nature's Best Dairy® Cream, Heavy
  • 2 tbsp Peak Fresh Produce® Onion(s), Red, small dice
  • 1 tbsp Peak Fresh Produce® Carrot(s), small dice
  • 1 tbsp Peak Fresh Produce® Pepper(s), Green Bell, small dice
  • 1/2 tsp Peak Fresh Produce® Tarragon, minced
  • 1/2 ea. Peak Fresh Produce® Lemon(s), juice and zest
  • 1/8 tsp West Creek® sea salt kosher
  • 1/8 tsp Roma® Black Pepper, Ground
  • 2 cups dry red beans, for baking stuffed clams
  • 2 cups red dry lentils, for garnish
  • 2 cups yellow dry lentils, for garnish