Appetizers

Makes 4 1-cup servings 2 1/2 pounds steamer clams in shells Cooking spray 2 cups chopped onion 1 cup cubed red potato 1/4 cup diced celery 1 slice turkey bacon, chopped 1 cup bottled clam juice 11/8 cups water 1/4 teaspoon salt (omit if on a low-sodium diet) 1/2 teaspoon dried thyme 1/4 teaspoon coarsely

Makes 4 servings (2 wedges and 1/2 tablespoon hummus per serving) For the potato wedges: 2 medium-size sweet potatoes 2 tablespoons olive oil 1/2 teaspoon salt (omit if on a low-sodium diet) 1/4 teaspoon garlic powder 1/2 teaspoon paprika 1/4 teaspoon ground cumin Cooking spray For the hummus: 2 tablespoons tahini (sesame seed paste) 11/2

Makes 4 servings (6 shrimp and 2 tablespoons dip per serving) 24 large fresh unpeeled shrimp C1 pound) 1 tablespoon dark brown sugar 3 tablespoons chopped onion 11/2 tablespoons cider vinegar 1 tablespoon water 1 tablespoon ketchup 1/2 tablespoon Worcestershire sauce 1 teaspoon hot sauce 1/8 teaspoon pepper 1 clove garlic, chopped 1/3 cup nonfat

Makes(2 4 servings stuffed shells per serving) 8 clams in shells, scrubbed (1 pound) 21/2 cups cold water 1/2 tablespoon cornmeal 1/2 teaspoon olive oil 1/4 cup finely chopped onion 1/3 cup finely chopped shallots 1/4 cup finely chopped celery 2 cloves garlic, crushed 1/8 cup finely chopped fresh parsley 1/2 teaspoon grated lemon rind

Makes 4 servings (1 bruschetta and 2 apple wedges per serving) Cooking spray 1/3 cup crumbled Gorgonzola (or another type of blue cheese) 11/2 teaspoons butter, softened 1 teaspoon brandy or cognac 1/4 teaspoon black pepper 4 (1-inch-thick) diagonally cut slices French bread (about 1 ounce each) 2 garlic cloves, halved 1 medium Granny Smith