Stuffed Clams (Makes two dozen appetizers)
2 dozen small, clean, hard-shell clams in shell
2 Tbsp water
1/4 cup softened butter or margarine
1 large clove minced garlic
2 Tbsp finely chopped parsley
1/4 tsp oregano leaves, chopped
3 Tbsp soft bread crumbs
lemon wedges
1. Put clams and water in a big pan over medium heat. Cover and
simmer until clams open (5-10 minutes). When cool enough to
handle, remove clams from shells; save half of the shells.
2. Stir together butter,garlic parsley, oregano, and bread crumbs in a
small bowl. Put each clam back into a half shell and spread them with
about 1 tsp of the butter mixture. Arrange shells side by side in a
shallow baking pan.
3. Broil clams 4 inches from heat until they brown (3-4 minutes). Serve
with lemon wedges and with small forks (shrimp forks) for easily
removing clams from the open face shell. Enjoy!
