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Print this Recipe    Stuffed Clams

Vongole Ripiene (Baked Stuffed Littleneck Clams)
Yield: 8 servings

16 littleneck clams or mussels
1/2 cup bread crumbs
1/2 tsp dried oregano
1 Tbsp Italian parsley, minced
2 Tbsp Parmesan or Pecorino cheese, freshly grated
3 Tbsp extra virgin olive oil
4 Tbsp dry white wine or vermouth
salt
freshly ground pepper or hot pepper flakes, to taste

Inspect the clams and discard any clam that is not completely closed
or do 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. S 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 clams and serve immediately.

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