CLAMS OREGANATO

CLAMS OREGANATO

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• This is a hard recipe to ruin — you can vary the proportions of ingredients and it still tastes good.
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• 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
• 35 — 40 minutes. Garnish with parsley and lemon wedges.
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• 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
• • 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
  
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