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Baked Clams Oreganata

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CATEGORY CUISINE TAG YIELD
Italian Cklive10 1 Servings

INGREDIENTS

3/4 c Coarse dry bread crumbs
preferably from a
crusty loaf of
Italian bread
1 Garlic clove, minced
2 T Minced drained bottled
roasted peppers
2 T Extravirgin olive oil
1 T Minced fresh oregano leaves
or 3/4 crumbled
teaspoon dried oregano
24 Hardshelled clams such as
littlenecks shucked
reserving
24 Half shells
Coarse sea or kosher salt
for filling
baking pan and serving
platter

INSTRUCTIONS

Preheat oven to 450 degrees.  Make topping:  In a small bowl stir
together topping ingredients until combined well  and season with salt
and pepper.  Scrub reserved clam shells inside and out and dry. In a
shallow  baking pan spread coarse salt about 1/4-inch deep and nestle
shells  in salt to keep them level. Return shucked clams to shells and
cover  generously with topping. Clams may be prepared up to this point
1  hour ahead and chilled.  Bake clams in middle of oven 10 minutes.
Serve clams nestled in  coarse salt on a platter.  Yield: 24 baked
clams, 12 servings  Converted by MC_Buster.  Recipe by: COOKING LIVE
SHOW #CL9228  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2995
Calories From Fat: 715
Total Fat: 80.4g
Cholesterol: 121mg
Sodium: 4159.6mg
Potassium: 2389.9mg
Carbohydrates: 470g
Fiber: 27.4g
Sugar: 7.2g
Protein: 98.1g


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