Preparation / Directions:
*(RESERVE JUICE of clams!!)
Sauté‚ garlic; onion, parsley, oregano and breadcrumbs in olive oil about 2 minutes.
When onion and garlic start to brown, add clams, juice and salt. Mix. Spoon into clams shells. (Mixture is very soupy until baked).
Sprinkle with parmesan cheese and place on cookie sheet in 375F oven for 25 minutes.
This recipe can be doubled or multiplied to make as many as necessary for hors d'ouevres.
I use this recipe a lot at the beach. This can also be served w/o shells over pasta
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