Baked Stuffed Clams

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Yield: 4 appetizer servings

Ingredients:
16 littleneck clams (or mussels)
1/2 cup bread crumbs
1/2 teaspoon dried oregano
1 tablespoon minced parsley
2 tablespoons freshly grated Parmesan cheese
3 tablespoons olive oil
4 tablespoons dry white wine (or Vermouth)
Salt and freshly grounded pepper to taste

Directions:

1. Inspect the clams and discard any clam that is not completely closed or does not close when dropped into cold water. Open the clams, loosen each one from its shell, and reserve its liquid. Discard the top shells.

2. Place clams on the half shell on a baking sheet.

3. Combine the breadcrumbs, oregano, parsley, cheese, olive oil, 2 tablespoons of the wine, and salt and pepper to taste.

4. Sprinkle a generous amount of the stuffing over the top of each clam. Pour the remaining 2 tablespoons of wine into the bottom of the baking sheet.

5. Pre-heat the broiler for about 5 minutes. Then broil the clams under highheat until bread crumbs begin to brown. Pour the liquid in the bakingsheet over clams and serve immediately.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!