Restaurant Recipes
Biga Restaurant Baked Clams alla Reggiano
Ingredients
- 12 fresh littleneck clams, shucked, shells set aside
- 1 1/2 cups grated Parmesan Reggiano
- 1 1/2 cups bread crumbs
- 1 1/2 tablespoons minced garlic
- 1/2 cup diced onion
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- 1 tablespoon dried mustard
- 1/2 cup Italian parsley, chopped
- 1/4 pound butter
- Black pepper to taste
Instructions
- Melt butter in large 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 or 5 pieces. Mix with stuffing. Put mixture into shells.
- Bake at 400 degrees F for 7 to 8 minutes.
- Serve with lemon wedges and Parmesan.
Attribution
Biga Restaurant, Chef Kevin O'Brien