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Clams Oregano

ashlyn's picture
Ingredients
  Chopped parsley 2 Tablespoon
  Grated parmesan cheese 2 Tablespoon
  Lemon juice 4 Teaspoon
  Dried oregano 1 Teaspoon
  Liquid hot pepper seasoning 1⁄8 Teaspoon
  Rock salt To Taste
  Lemon wedges 3
  Parsley sprigs 1 Tablespoon
  Clams 2 Dozen, scrubbed (In Shells)
  Butter/Margarine 3⁄4 Cup (12 tbs), melted
  Dry bread crumbs 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), crushed
Directions

In large kettle, bring 1/2 inch water to boiling.
Add clams; simmer, covered, until clams open—6 to 10 minutes.
Meanwhile, combine butter with bread crumbs, garlic, chopped parsley, Parmesan, lemon juice, oregano, and hot-pepper seasoning.
Remove clams from kettle; discard top shells.
Remove clams from bottom shells; chop coarsely; add to crumb mixture.
Spoon into bottom shells.
Place a layer of rock salt, 1/2 inch deep, in a large roasting pan or two shallow casseroles; sprinkle with water to dampen.
Arrange filled clam shells on salt.
Run under broiler just until golden-brown—about 5 minutes.
Garnish with lemon wedges and parsley sprigs.
Serve at once.
Makes 8 servings.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish

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