STUFFED CLAMS I - MARCHES STYLE
(COZZE ALLA MARCHIGIANA)
For a festive antipasto, we like to serve these stuffed clams with several varieties of other shellfish, such as scallops with pesto or stuffed oysters, for example. The same recipe may be made with fresh mussels (some people prefer stuffed mussels to stuffed clams). I have also made it with fresh oysters on the half shell with success. Incidentally, clams are much easier to open if they have been chilled on ice.
16 littleneck clams
1/2 cup breadcrumbs
1/2 teaspoon dried oregano
2 tablespoons finely chopped Italian parsley
2 tablespoons finely grated Parmesan or Romano cheese
2 tablespoons olive oil
Freshly ground black pepper to taste
4 tablespoons dry white wine or sherry
Open clams and loosen the flesh from the shells, reserving the liquid. Discard the top shells and place the open clams in a baking pan.
Mix together the breadcrumbs, oregano, parsley, cheese, the oil, and pepper. Sprinkle the mixture generously over each clam.
Strain the reserved clam juice and sprinkle over stuffed clams. Sprinkle 2 tablespoons of the wine over the clams and pour the rest into the bottom of the baking pan.
Broil under high heat of preheated broiler. When the breadcrumbs begin to brown, baste with the liquid in the baking pan and cook 30 seconds longer.
Serve immediately.
Serves 4 as a first course
Source: Eat Right, Eat Well - The Italian Way by Edward Giobbi and Richard Wolff, M.D.
(COZZE ALLA MARCHIGIANA)
For a festive antipasto, we like to serve these stuffed clams with several varieties of other shellfish, such as scallops with pesto or stuffed oysters, for example. The same recipe may be made with fresh mussels (some people prefer stuffed mussels to stuffed clams). I have also made it with fresh oysters on the half shell with success. Incidentally, clams are much easier to open if they have been chilled on ice.
16 littleneck clams
1/2 cup breadcrumbs
1/2 teaspoon dried oregano
2 tablespoons finely chopped Italian parsley
2 tablespoons finely grated Parmesan or Romano cheese
2 tablespoons olive oil
Freshly ground black pepper to taste
4 tablespoons dry white wine or sherry
Open clams and loosen the flesh from the shells, reserving the liquid. Discard the top shells and place the open clams in a baking pan.
Mix together the breadcrumbs, oregano, parsley, cheese, the oil, and pepper. Sprinkle the mixture generously over each clam.
Strain the reserved clam juice and sprinkle over stuffed clams. Sprinkle 2 tablespoons of the wine over the clams and pour the rest into the bottom of the baking pan.
Broil under high heat of preheated broiler. When the breadcrumbs begin to brown, baste with the liquid in the baking pan and cook 30 seconds longer.
Serve immediately.
Serves 4 as a first course
Source: Eat Right, Eat Well - The Italian Way by Edward Giobbi and Richard Wolff, M.D.
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