Title: Vongole Ripiene (Baked Stuffed Littleneck Clams)
Categories: Appetizer Seafood
Yield: 8 Servings
| 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. S
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.