04-22-2005, 04:28 AM
12 fresh littleneck clams, shucked, shells set aside
1 1/2 cups grated Parmesan Reggiano
1 1/2 cups bread crumbs
1 1/2 tablespoons minced garlic
1/2 cup diced onion
2 teaspoons dried oregano
2 teaspoons paprika
1 tablespoon dried mustard
1/2 cup Italian parsley, chopped
1/4 pound butter
Black pepper to taste
Melt butter in large sauté pan. Add onions, garlic, oregano, paprika, and pepper. Cook until onions soften. Add mustard and bread crumbs, stir. Remove to bowl, add parmesan and parsley.
Chop clams in 4-5 pieces. Mix with stuffing. Put mixture into shells. Bake at 400 degrees F for 7-8 minutes.
Serve with lemon wedges and Parmesan.
1 1/2 cups grated Parmesan Reggiano
1 1/2 cups bread crumbs
1 1/2 tablespoons minced garlic
1/2 cup diced onion
2 teaspoons dried oregano
2 teaspoons paprika
1 tablespoon dried mustard
1/2 cup Italian parsley, chopped
1/4 pound butter
Black pepper to taste
Melt butter in large sauté pan. Add onions, garlic, oregano, paprika, and pepper. Cook until onions soften. Add mustard and bread crumbs, stir. Remove to bowl, add parmesan and parsley.
Chop clams in 4-5 pieces. Mix with stuffing. Put mixture into shells. Bake at 400 degrees F for 7-8 minutes.
Serve with lemon wedges and Parmesan.