Biga Restaurant Baked Clams alla Reggiano

Source: Biga Restaurant, Chef Kevin O'Brien

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

Melt butter in large saut� 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 minutes.

Serve with lemon wedges and Parmesan.