Name: Vongole Ripiene (baked Stuffed Littleneck Clams)
Ingredients: 16 littleneck clams or mussels; 1/2 cup bread crumbs; 1/2 tsp dried oregano; 1 Tbsp Italian parsley, minced; 2 Tbsp Parmesan or Pecorino cheese, freshly grated; 3 Tbsp extra virgin olive oil; 4 Tbsp dry white wine or vermouth; salt; freshly ground pepper or hot pepper flakes, to taste

Vongole Ripiene (baked Stuffed Littleneck Clams)

Ingredients

16 littleneck clams or mussels
1/2 cup bread crumbs
1/2 tsp dried oregano
1 Tbsp Italian parsley, minced
2 Tbsp Parmesan or Pecorino cheese, freshly grated
3 Tbsp extra virgin olive oil
4 Tbsp dry white wine or vermouth
salt
freshly ground pepper or hot pepper flakes, to taste

Instructions

Yield: 8 servings. Inspect the clams and discard any clam that is not completely closed or do 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 tablespoons of the wine, and salt and pepper to taste, and sprinkle a generous amount of the stuffing over the top of each clam. S remaining 2 tablespoons 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 breadcrumbs begin to brown. Pour the liquid in the baking sheet over clams and serve immediately.