| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Appetizers, Seafood |
12 |
Servings |
INGREDIENTS
| 13 |
oz |
Minced clams; 2 sm cn* |
| 1/2 |
c |
Seasoned bread crumbs |
| 1 1/2 |
ts |
Garlic powder |
| 2 |
cl |
Garlic: or more |
| 4 |
tb |
Green onion; dice |
| 3 |
ts |
Fresh parsley; chop |
| 1 |
tb |
Olive oil |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Oregano |
|
|
Parmesan cheese; as needed |
INSTRUCTIONS
JUDY GARNETT PJXG0A
*(RESERVE JUICE of clams!!) Saute garlic; onion, parsley, oregano and
breadcrumbs in olive oil about 2 minutes. When onion & garlic start to
brown, add clams, juice and salt. Mix. Spoon into clams shells. (Mixture is
very soupy until baked). Sprinkle with parmesan cheese and place on cookie
sheet in 375~ oven for 25 minutes. This recipe can be doubled or multiplied
to make as many as necessary for hors d'ouevres. I use this recipe a lot at
the beach. This can also be served w/o shells over pasta.
Posted to EAT-L Digest 14 Aug 96
Date: Thu, 15 Aug 1996 15:58:03 -0500
From: LD Goss <ldgoss@METRONET.COM>
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