Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Clams Oreganata
 

This is one of the recipes that has been provided by Shirley Cline from San Fransisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).

"This recipe is courtesy of Vita Greco, La Dolce Vita".

If you would like to find out more about Vita Greco's book, La Dolce Vita, you can do so by visiting her website <click here>

Ingredients

2 - 3 dozen little neck clams out of shells, save shells and juice
Bread crumbs to top them with
Garlic, minced to sprinkle on
Parsley to sprinkle on
Grated cheese to sprinkle on
Dried oregano to sprinkle on
1 1/2 sticks butter, melted
Enough uncooked bacon cut in to little pieces to
place on top of each clam
Fresh lemons, cut in wedges

Method
  • Arrange the shells in a baking pan, and place loose clams in shells. If clams are large, you can cut them in half.
  • Pour melted butter over the clams and then sprinkle garlic, parsley, grated cheese, oregano and bread crumbs on each one.
  • Lastly, place a piece of bacon on the very top.
  • Place in broiler until bacon is cooked and bread crumbs are browned. Serve hot.

Shirley Cline

 
EMAIL US