Ingredients
2 tablespoons each chopped celery, green pepper and sweet red pepper4-1/2 teaspoons chopped onion2 tablespoons butter, divided1/2 cup chicken broth1/4 cup shredded carrot1 cup seasoned stuffing mix1 can (6-1/2 ounces) minced clams, drained1/4 teaspoon lemon juice
Preparation
In a small saucepan, saute the celery, peppers and onion in 1 tablespoon butter until almost tender. Stir in broth and carrot. Bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Stir in clams.
Transfer to two 6-oz. ramekins or custard cups coated with cooking spray. Melt remaining butter; stir in lemon juice. Drizzle over the stuffing mix. Bake, uncovered, at 350° for 15-20 minutes or until heated through and golden brown.
