Italian Name: Vongole Oreganate Al Forno

2 dz small hard-shell clams in shell, well scrubbed
2 tbsp water
1/4 cup butter, softened
1 garlic clove, minced or pressed
2 tbsp finely chopped fresh parsley
1/4 tsp oregano leaves
3 tbsp soft bread crumbs
lemon wedges

Place clams and water in a large heavy pan over medium heat. Cover and simmer just until clams open (5-10 minutes). When cool enough to handle, remove clams from shells; save half the shells.

In a small bowl, stir together butter, garlic, parsley, oregano, and bread crumbs. Set each clam back into a half shell and spread with about 1 teaspoon of the butter mixture. Arrange filled shells, side by side, in a shallow baking pan. (At this point you may cover, and refrigerate, if made ahead.)

Broil clams 4 inches from heat until lightly browned (3-4 minutes). Serve with lemon wedges.

Makes 24 appetizers.
Posted by Donna on Thursday, March 04, 2004 at 12:56 AM
Filed in: Ethnic • ◊ Permalink


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