Vongole Ripiene (baked Stuffed Littleneck Clams)

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Title: VONGOLE RIPIENE (BAKED STUFFED LITTLENECK CLAMS)
Categories: Appetizers, 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.
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.

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