---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Vongole Ripiene (Baked Stuffed Littleneck Clams)
 Categories: Appetizers, Seafood
      Yield: 8 servings
 
     16    Littleneck clams;
           -or mussels
    1/2 c  Bread crumbs
    1/2 ts Dried oregano
      1 tb Italian parsley; minced
      2 tb Parmesan cheese; freshly grated
           -or pecorino
      3 tb Olive oil; good quality
      4 tb Dry white wine; or vermouth
           Salt and pepper; freshly ground -OR-
           Hot pepper flakes; to taste

  Inspect the clams and discard any clam that is not completely
  closed or does not close when dropped into cold water.  Open the
  clams, loosen each one from its shell, and reserve its liquid.
  Discard the top shells.  Place clams on the half shell on a baking
  sheet. Combine the breadcrumbs, oregano, parsley, cheese, olive
  oil, 2 tb of the wine, and salt and pepper to taste, and sprinkle a
  generous amount of the stuffing over the top of each clam.  Strain
  the reserved clam juice and sprinkle it over the stuffing.  Pour
  the remaining 2 tb of wine into the bottom of the baking sheet.
  Preheat the broiler for about 5 minutes.  Then broil the clams
  under high heat until the bread crumbs begin to brown.  Pour the
  liquid in the baking sheet over the clams and serve immediately.
 
  Recipe by: Christmas Memories with Recipes (Edward Giobbi)
 
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