|Cherrystone clams||1 Dozen|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Egg||1 , slightly beaten|
|Dried oregano leaves||1⁄8 Teaspoon|
|Seasoned bread crumbs||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
Remove clams from half shell and chop coarsely.
Set clams and shells aside.
In a medium-sized, heat-resistant, non-metallic mixing bowl place 2 tablespoons butter.
Heat on full power for 30 seconds or until melted.
Add onion and garlic.
Heat, uncovered, on full power 3 minutes or until onion is tender.
Add egg, the 1/4 cup bread crumbs, chopped clams and oregano to onion mixture.
Spoon mixture into reserved shells.
Place shells on a heat-resistant, non-metallic serving platter.
In a small bowl, heat the 2 tablespoons butter on full power for 30 seconds.
Stir in the 1/3 cup bread crumbs.
Sprinkle buttered bread crumbs on top of clam mixture.
Heat, uncovered, on full power for 5 minutes or until heated through.