Baked Stuffed Clams Recipe
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Ingredients
12 clams, well scrubbed
Water
1 envelope Vegetable Recipe Soup Mix
2 cups fresh bread crumbs
1 teaspoon oregano
1/8 teaspoon pepper
2 tablespoons oil
2 tablespoons grated Parmesan cheese
Directions
In large skillet, arrange clams, then add 1/2 inch water.
Cook covered over medium-high heat 5 minutes or until clams open.
Remove clams, reserving 3/4 cup liquid; strain liquid.
Remove clams from shells, then chop clams; reserve 12 shell halves.
Preheat oven to 350°.
In small bowl, combine vegetable recipe soup mix, bread crumbs, oregano and pepper.
Stir in clams and reserved liquid.
Stuff reserved shells with clam mixture.
Arrange on baking sheet; drizzle with oil, then sprinkle with cheese.
Bake 15 minutes or until golden.
Cook covered over medium-high heat 5 minutes or until clams open.
Remove clams, reserving 3/4 cup liquid; strain liquid.
Remove clams from shells, then chop clams; reserve 12 shell halves.
Preheat oven to 350°.
In small bowl, combine vegetable recipe soup mix, bread crumbs, oregano and pepper.
Stir in clams and reserved liquid.
Stuff reserved shells with clam mixture.
Arrange on baking sheet; drizzle with oil, then sprinkle with cheese.
Bake 15 minutes or until golden.
