Vongole ‘reganate (baked Clams With Oregano)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Dish, Italian, Main | 6 | Servings |
INGREDIENTS
| 32 | To 36 | |
| 6 | T | Chopped Parsley |
| 6 | Cloves Garlic, minced | |
| 1/4 | c | Grated Parmesan Cheese |
| 1 | T | Oregano |
| Fresh Ground Pepper | ||
| 1/4 | c | Olive Oil |
| 1/2 | c | Dry Bread Crumbs |
| Clams, hard-shelled |
INSTRUCTIONS
Scrub the clams with a stiff brush and place them a deep pot with a tight lid. Pour in enough water to come 1 inch up the sides of the pot. Cover tightly and steam over medium heat just until the shells open slightly. Meanwhile, combine the parsley, garlic, parmesan cheese, oregano and pepper. Discard the top shells and arrange the clams in a baking dish. Divide the cheese mixtureamong the clams, sprinkle with oil and cover with bread crumbs. Bake in a 425 F oven 10 minutes and serve very hot. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 141
Calories From Fat: 95
Total Fat: 10.8g
Cholesterol: 3.7mg
Sodium: 132.6mg
Potassium: 67.2mg
Carbohydrates: 8.5g
Fiber: <1g
Sugar: <1g
Protein: 3.2g