"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
24 clams, shucked in juice with shells on the side 20 slices white bread cut into cubes 4 tablespoons olive oil 4 tablespoons clam juice salt and pepper to taste 3 tablespoons grated Parmesan garlic powder to taste
Clean the shells well. Let them dry. Strain the clam juice with fine sieve or cheesecloth. Chop the clams (a quick pulse on the food processor is okay too)
Mix ingredients together - should be moist - adjust with bread or clam juice as needed.
Place clean shells on baking sheet. Fill with teaspoon of mixture-sprinkle with paprika or additional cheese if desired.
Bake 400º for 20 minutes.
Your local fish market will shuck the clams and sell you the clams and juice in a plastic container. You just need to tell them to save you the shells. Such a time saver!
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