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Baked Stuffed Clams

List of Ingredients




16 Clams; littleneck OR mussels
1/2 C Bread crumbs
1/2 t Dried oregano
1 T Italian parsley; minced
2 T Parmesan cheese; freshly grated OR pecorino
3 T Olive oil; good quality
4 T Dry white wine; or vermouth
Salt and pepper; to taste
Optional hot pepper flakes; to taste



Recipe



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. 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. Preheat the broiler for about 5
minutes. Then broil the clams under high heat until the
breadcrumbs begin to brown. Pour the liquid in the baking sheet over the clams and serve immediately.