Vongole Ripiene (Baked Stuffed Littleneck Clams)

Course : Clams
Source:
Serves: 8
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Ingredients:

16 medium 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 Romano
3 tablespoons olive oil -- good quality
4 tablespoons dry white wine -- or vermouth
1 teaspoon salt and pepper
1 teaspoon hot pepper flakes -- to taste
 

Preparation / Directions:

Inspect the clams and discard any clam that is not completely closed or doe not close when dropped into cold water. 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. 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. Spread remaining 2 tablespoons of wine into the bottom of the baking sheet. Preheat the broiler for about 5 minutes. Then broil the clams under high heat until the breadcrumbs begin to brown. Pour the liquid in the baking sheet over the clams and serve immediately.


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