Recipes / Stuffed Clams

Ingredients

• 2 dozen Large Clams
• 1 cup Furmano's Tomato Sauce
• 1 cup Fine Bread Crumbs
• 2 teaspoons Dry Parsley
• 1/4 teaspoon Thyme
• 1 teaspoon Garlic, Minced
• 1 teaspoon Dry Basil
• As Needed Salt
• 1/2 cup Red Pepper Seeds
• 1 tablespoon Romano Cheese, Grated
• 3/8 cup Olive Oil
• 2 cups Water

Preparation

1. Scrub tightly closed clams well until completely grit free.
2. Place clams in a large kettle; cover tightly. Steam over low heat for 20 minutes or until shells open.
3. Discard the top shells.
4. In a bowl, combine bread crumbs, parsley, thyme, garlic, basil, salt, red pepper seeds, cheese, and olive oil.
5. Place 1 teaspoon of mixture on each clam.
6. Place clams in a large, shallow 12" x 16" baking pan.
7. Pour 1 teaspoon of Furmano's Tomato Sauce on each clam.
8. Pour water on bottom of pan.
9. Bake in preheated oven at 425 degrees for 5 minutes.