Baked Clams In Mornay Sauce
|Shucked clams||1 Pint|
|Dry white wine||1 Tablespoon|
|Mornay sauce||1 Cup (16 tbs)|
|Dry breadcrumbs||2 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
|Chopped parsley||2 Teaspoon|
|Chopped chives||2 Teaspoon|
Mince clams; place in saucepan.
Add just enough wine to cover; simmer about 5 minutes, until wine has evaporated.
Combine clams and sauce; mix well.
Spoon clam mixture into scallop shells or individual baking dishes.
Blend bread crumbs, cheese, parsley, and chives; sprinkle over clam mixture.
Dot with butter; place shells on baking sheet.
Bake in preheated 350Â°F oven, 1 rack above center, 15 minutes.