This is a hard recipe to ruin — you can vary the proportions
of ingredients and it still tastes good.
2 6-oz. cans of minced or chopped clams
2 medium onions
5 cloves minced garlic
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 oregano
2 T. olive oil
1 T. butter
1 t. garlic powder
salt & pepper to taste
Heat the oil and butter together over medium heat and
saute the onions, garlic, and shallots until soft and translucent.
Add the parsley and spices for the last few minutes
of cooking. Turn off the heat and stir in the clams, breadcrumbs,
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
35 – 40 minutes. Garnish with parsley and lemon wedges.
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.
of ingredients and it still tastes good.
2 6-oz. cans of minced or chopped clams
2 medium onions
5 cloves minced garlic
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 oregano
2 T. olive oil
1 T. butter
1 t. garlic powder
salt & pepper to taste
Heat the oil and butter together over medium heat and
saute the onions, garlic, and shallots until soft and translucent.
Add the parsley and spices for the last few minutes
of cooking. Turn off the heat and stir in the clams, breadcrumbs,
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
35 – 40 minutes. Garnish with parsley and lemon wedges.
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.
