Cornbread and Clam Scallop

 

1 5-oz (142-g) tin baby clams, drained

3 green onions, sliced

1 T. butter, melted

¼ cup (60 mL) chopped cilantro

1 cup (250 mL) cornbread crumbs

¾ cup (180 mL) heavy cream

½ cup (125 mL) grated Cheddar cheese

freshly ground black pepper, to taste

 

Preheat oven to 350˚F (180˚C). Butter a medium casserole dish and set aside. In a small bowl, place clams, green onions, melted butter, cilantro, and cornbread crumbs. Toss to combine and place in casserole. Pour cream over mixture evenly. Top with grated cheese and pepper.  Bake for 15– 20. minutes, until lightly browned and bubbly.