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Vongole Ripiene (Baked Stuffed Littleneck Cla

A home-style Vongole Ripiene (Baked Stuffed Littleneck Cla made with Clams Littleneck, Bread Crumbs, Dried Oregano, Italian Parsley Minced, and Parmesan Cheese Freshly Gra. Keep it handy for the next time you cook it.

Illustrative photo

Ingredientes

• 16
• 1/2 cup
• 1/2 tsp
• 1 tbsp
• 2 tbsp
• 3 tbsp
• 4 tbsp
• Salt And Pepper Freshly Gro

Preparo (prévia)

1. 1

   Discard the top shells.

2. 2

   Place clams on the half shell on a baking sheet.

3. 3

   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.

4. 4

   Strain the reserved clam juice and sprinkle it over the stuffing.

5. 5

   Pour the remaining 2 tablespoons of wine into the bottom of the baking sheet.

6. 6

   Prehea the broiler for about 5 minutes.

7. 7

   Then broil the clams under high heat unti the breadcrumbs begin to brown.

8. 8

   Pour the liquid in the baking sheet over t clams and serve immediately.

9. 9

   From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini