Baked Stuffed Clams
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FROM - Joe D'Adamo
Baltimore, MarylandINGREDIENTS
24 cherrystone clams
Salt and pepper
4 sprigs parsley
2 tablespoons scallions, finely chopped
1/2 cup Italian bread crumbs
1 teaspoon oregano
1/4 cup grated Parmesan cheese
2 cloves garlic
1/2 cup butter
Juice of 1 lemon
PaprikaScrub and open clams, leaving clam on one half shell.
Chop garlic, parsley, scallions and oregano together. Add bread crumbs mixed with grated cheese, butter, and salt and pepper, to taste. Blend until smooth.
Spread equal amounts of mixture over each clam. Arrange crumpled aluminum foil in baking dish and place clams in pockets. Pour a little lemon juice over each. Sprinkle lightly with paprika.
Bake in 475 degree oven for 10 minutes.
Serves 4 as main course - 8 as appetizer