Baked Stuffed Clams

Recipe

• 2 cups coarsely chopped clams
• ¾ cup clam liquid
• 2 cups fresh bread crumbs
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• ¼ teaspoon pressed garlic
• 1 teaspoon oregano
• ½ teaspoon dry thyme
• ½ teaspoon dry basil
• ½ cup dry white wine
• freshly ground black pepper
• 2 tablespoons olive oil
• rock salt

Preheat the oven to 450° F.

Scrub clams thoroughly under cold, running water. Open clams, reserving ¾ cup of clam liquid. Discard top shell. Chop clams.

In a medium bowl, combine clam liquid, crumbs, Parmesan, parsley, garlic, oregano, thyme, basil, wine, pepper and olive oil.

Place clams on the half shell in a bed of rock salt in cooking pan. Top each with crumb mixture. Bake until browned and clams are done, about 10 to 15 minutes.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas