| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Italian |
Appetizers, Seafood |
8 |
Servings |
INGREDIENTS
| 16 |
|
Clams; littleneck |
|
|
Or mussels |
| 1/2 |
c |
Bread crumbs |
| 1/2 |
ts |
Dried oregano |
| 1 |
tb |
Italian parsley; minced |
| 2 |
tb |
Parmesan cheese; freshly gra |
|
|
Or pecorino |
| 3 |
tb |
Olive oil; good quality |
| 4 |
tb |
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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