Recipe For Cooking Biga Restaurant Baked Clams Alla Reggiano

Baked Toaster Oven Dishes :: Baked Fish and Seafood

Biga Restaurant Baked Clams alla Reggiano

Source: Biga Restaurant, Chef Kevin O\Brien

12 fresh littleneck clams, shucked, shells set aside
1 1/2 C. grated Parmesan Reggiano
1 1/2 C. bread crumbs
1 1/2 Tbsp. minced garlic
1/2 C. diced onion
2 tea. dried oregano
2 tea. paprika
1 Tbsp. dried mustard
1/2 C. Italian parsley, chopped
1/4 lb. butter
Black pepper to taste

Melt butter in lrg. sauté pan. Add onions, garlic, oregano, paprika, and pepper. Cook until onions soften. Add mustard and bread crumbs, stir. Remove to bowl, add parmesan and parsley.

Chop clams in 4-5 pieces. Mix with stuffing. Put mixture into shells. Bake at 400 degrees F for 7-8 min.

Serve with lemon wedges and Parmesan.