Vongole Ripiene (baked Stuffed Littleneck Cla

  • on September 26, 2008
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Ingrients & Directions

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

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.

8 Servings

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