Baked Stuffed Clams Recipe
Ingredients
| 12 clams, well scrubbed | ||
| Water | ||
| 1 envelope Vegetable Recipe Soup Mix | ||
| Bread crumbs | 2 Cup (16 tbs) | |
| Oregano | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Oil | 2 Tablespoon | |
| Parmesan cheese | 2 Tablespoon, grated | |
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.
Chef
