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48 littleneck clams 1½ cups bread crumbs 4 cloves garlic, minced 4 tbsp. roasted peppers, minced 4 tbsp. olive oil 1 tbsp. oregano 1. First clean clams. Pry them open...

12 each cherrystone clams

2 teaspoon butter or margarine

1/4 cup finely chopped onion

1 each clove garlic, peeled and crushed

1 each egg, slightly beaten

1/4 cup bread crumbs, seasoned

1/8 teaspoon oregano leaves, dried

1/3 cup bread crumbs, seasoned

2 teaspoon butter, or margarine, melted

Remove clams from half shell and chop coarsely. Set clams and shells aside. In a medium-sized, heat-resistant, non-metallic mixing bowl place 2 tablespoons butter. Heat in Microwave Oven 30 seconds or until melted. Add onion and garlic. Heat, uncovered, in Microwave Oven 3 energy 3 minutes or until onion is tender. Add egg, the 1/4 cup bread crumbs, chopped clams and oregano to onion mixture. Spoon mixture into reserved shells. Place shells on a heat- resistant, non-metallic serving platter. In a small bowl combine the 1/3 cup seasoned bread crumbs and the 2 tablespoons melted butter. Sprinkle buttered bread crumbs on top of clam mixture. Heat, uncovered, in Microwave Oven 5 minutes or until heated through.

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