"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Clam Spread Oreganato Recipe

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This recipe for Clam Spread Oreganato, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Davidson, Maryann
Added: Sunday, August 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cans chopped clams
1 can whole baby clams
1 1/2 cups seasoned bread crumbs
2 tsp parsley
3-4 mashed garlic cloves
oregano to taste
1 stick melted butter
Parmesan cheese

Directions:
Directions:
Drain the chopped clams reserving the liquor. Mix all ingredients except Parmesan and liquor. Add enough liquor to moisten. Place in buttered casserole. Top with grated Parmesan cheese. Bake at 350F for 20- 30 minutes until bubbly. Broil until brown (1 minute) Serve hot with party rye or pumpernickel rounds.

 

 

 

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