Vongole Ripiene (Baked Stuffed Littleneck Clams)
Yield
8 servingsPrep
20 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
clams, littleneck
or mussels |
* |
| ½ | cup |
bread crumbs
|
|
| ½ | teaspoon |
oregano
dried |
|
| 1 | tablespoon |
italian parsley
|
|
| 2 | tablespoons |
Parmesan cheese
freshly grated |
|
| 3 | tablespoons |
olive oil
|
|
| 4 | tablespoons |
white wine
dry |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
clams, littleneck
or mussels |
* |
| 118 | ml |
bread crumbs
|
|
| 2.5 | ml |
oregano
dried |
|
| 15 | ml |
italian parsley
|
|
| 3E+1 | ml |
Parmesan cheese
freshly grated |
|
| 45 | ml |
olive oil
|
|
| 6E+1 | ml |
white wine
dry |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
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 of 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.
Strain the reserved clam juice and sprinkle it over the stuffing.
Pour the 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 the clams and serve immediately.
