Vongole 'reganate (baked clams with oregano)

Yield: 6 Servings

Measure Ingredient
32 To 36
6 tablespoons Chopped Parsley
6 Cloves Garlic -- minced
¼ cup Grated Parmesan Cheese
1 tablespoon Oregano
Fresh Ground Pepper
¼ cup Olive Oil
½ cup Dry Bread Crumbs
Clams -- hard-shelled

Scrub the clams with a stiff brush and place them a deep pot with a tight lid. Pour in enough water to come 1 inch up the sides of the pot. Cover tightly and steam over medium heat just until the shells open slightly. Meanwhile, combine the parsley, garlic, parmesan cheese, oregano and pepper. Discard the top shells and arrange the clams in a baking dish. Divide the cheese mixtureamong the clams, sprinkle with oil and cover with bread crumbs. Bake in a 425 F oven 10 minutes and serve very hot.

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