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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Italian Appetizers, Seafood 8 Servings

INGREDIENTS

16 Clams, littleneck
Or mussels
1/2 c Bread crumbs
1/2 t Dried oregano
1 T Italian parsley, minced
2 T Parmesan cheese, freshly gra
Or pecorino
3 T Olive oil, good quality
4 T Dry white wine, or vermouth
Salt and pepper, freshly gro
Or hot pepper flakes, to tas

INSTRUCTIONS

Recipe by: Christmas Memories with Recipes (Edward Giobbi) Inspect the
clams and discard any clam that is not completely closed or doe not
close when dropped into cold water. Open the clams, loosen each one  fr
its shell, and reserve its liquid.  Discard the top shells. Place
clams on the half shell on a baking sheet. Combine the breadcrumbs,
oregano, parsley cheese, olive oil, 2 tablespoons of the wine, and
salt and pepper to taste, and sprinkle a generous amount of the
stuffing over the top of each clam. Strain the reserved clam juice  and
sprinkle it over the stuffing. Pour the remaining 2 tablespoons  of
wine into the bottom of the baking sheet. Prehea the broiler for  about
5 minutes. Then broil the clams under high heat unti the  breadcrumbs
begin to brown.  Pour the liquid in the baking sheet over  t clams and
serve immediately.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 32
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 1.1mg
Sodium: 68.5mg
Potassium: 16mg
Carbohydrates: 5g
Fiber: <1g
Sugar: <1g
Protein: 1.4g


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