Vongole Ripiene (Baked Stuffed Littleneck Clams)

Recipe Ingredients

16		Clams - littleneck
		OR mussels
1/2 cup	73g / 2.6oz	Bread crumbs
1/2 teaspoon	2.5ml	Dried oregano
1 tablespoon	15ml	Italian parsley - minced
2 tablespoons	30ml	Parmesan cheese - freshly grated
		OR pecorino
3 tablespoons	45ml	Olive oil - good quality
4 tablespoons	60ml	Dry white wine - or vermouth
		Salt and pepper - freshly ground
		OR hot pepper flakes - to taste

Recipe Instructions

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.

Source:
Christmas Memories with Recipes by Edward Giobbi

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