Clams Oregatana Basilico
By Chef K.T. Murphy
2/3 tablespoon dry white wine
3 1/2 cup fresh bread crumbs
1 tablespoon fresh basil
1 tablespoon oregano
2 tablespoon grated Romano cheese
2 tablespoon minced fresh Italian
1 juice of
1/2 lemon (approx. 2 tab)
1 tablespoon minced garlic
Preheat oven to 500 F Shuck clams and replace meat on half-shells.
Pack about 1 heaping tbs stuffing on each.
Bake in preheated oven for about 10 minutes.
Remove from oven and sprinkle each clam with a few drops of wine.
Return to oven and bake 2 to 3 minutes more, or until lightly browned.
Stuffing: Combine all ingredients by mixing with hands.
Use more olive oil if the mixture seems too dry.
All the best, Good Food makes For Better Decisions.