Vongole Ripiene (Baked Stuffed Littleneck Clams)

Vongole Ripiene (Baked Stuffed Littleneck Clams)
Recipe type: Shellfish
Serves: 8
  • 16 clams; Littleneck or mussels
  • 1/2 Cup bread crumbs
  • 1/2 teaspoon dried oregano
  • 1 Tablespoon Italian parsley; minced
  • 2 Tablespoons Parmesan cheese; freshly grated or Pecorino
  • 3 Tablespoons olive oil; good quality
  • 4 Tablespoons dry white wine; or Vermouth
  • salt and pepper; freshly ground or hot pepper flakes, to taste
  1. Inspect the clams and discard any clam that is not completely closed or do not close when dropped into cold water.
  2. 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.
  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. S remaining 2 Tablespoons of wine into the bottom of the baking sheet. Preheat the broiler for about 5 minutes.
  4. Then broil the clams under high heat until the breadcrumbs begin to brown.
  5. Pour the liquid in the baking sheet over t clams and serve immediately.
  6. Recipe by: Christmas Memories with Recipes (Edward Giobbi)
  7. This recipe serves 8.
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