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Vongole Ripiene (baked Stuffed Littleneck Clams)

Vongole Ripiene (baked Stuffed Littleneck Clams) is a pies recipe made with Bread Crumbs, Parmesan Cheese Freshly Gra, and Olive Oil Good Quality. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2 cup
• 2 tbsp
• 3 tbsp

Method (preview)

1. 1

   Recipe by: Christmas Memories with Recipes (Edward Giobbi)

2. 2

   Discard the top shells.

3. 3

   Place clams on the half shell on a baking sheet.

4. 4

   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.

5. 5

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

6. 6

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

7. 7

   Prehea the broiler for about 5 minutes.

8. 8

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

9. 9

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