•

2 6-oz. cans of

Clams Oreganato

minced or chopped

clams

This is a hard recipe to ruin — you can vary the proportions

of ingredients and it still tastes good.

•

2 medium onions

5 cloves minced

garlic

Heat the oil and butter together over medium heat and

saute the onions, garlic, and shallots until soft and trans-

lucent. Add the parsley and spices for the last few minutes

of cooking. Turn off the heat and stir in the clams, bread-

crumbs, and most of the cheese. Use the reserved clam

juice as needed to moisten the mixture. Stir in garlic

powder, salt and pepper to taste. Spread the mixture

in a buttered, shallow, glass or porcelain baking dish,

sprinkle the rest of the cheese on top, bake at 325° for

•

(

2 medium shallots

1/4 c. fresh parsley

1 c. bread crumbs

1/2 c. grated cheese

a combination of

Parmesan, Romano,

and Gruyere is best)

•

1 - 2 T. dried

5 – 40 minutes. Garnish with parsley and lemon wedges.

oregano

•

2 T. olive oil

A yummy hot hors d’ouevre for 8 – 12 when spread on

plain crackers. Bake in individual clam or scallop dishes

and serve as a first course.

1 T. butter

1 t. garlic powder

salt & pepper to

taste

Great Tastes