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

1. Melt butter in large sauté pan. Add onions, garlic, oregano, paprika, and pepper. Cook until onions soften.
2. Add mustard and bread crumbs, stir. Remove to bowl, add parmesan and parsley.
3. Chop clams in 4 or 5 pieces. Mix with stuffing. Put mixture into shells.
4. Bake at 400 degrees F for 7 to 8 minutes.
5. Serve with lemon wedges and Parmesan.

Attribution

Biga Restaurant, Chef Kevin O'Brien