|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|
|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|
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.