"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Great-Grandma Falcone's Clams Oregano Recipe

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This recipe for Great-Grandma Falcone's Clams Oregano, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, May 29, 2006


2 dz. clams in shells, well scrubbed
3/4c. butter or margarine, melted
1c. packaged dry bread crumbs
2 cloves garlic, crushed
2T. chopped parsley
2T. grated Pecorino Romano cheese
4 tsp. lemon juice
1 tsp. dried oregano leaves
1/8 tsp. liquid hot-pepper seasoning
lemon wedges
parsley sprigs

In large kettle, bring about l/2" water to boiling. Add clams; simmer, covered, until clams open - 6 to 10 minutes.
Meanwhile, combine butter with bread crumbs, garlic, chopped parsley, Pecorino Romano cheese, lemon juice, oregano, and hot-pepper seasoning.
Remove clams from kettle; discard top shells. Remove clams from bottom shells; chop coarsely; add to crumb mixture. Spoon into bottom shells.
Arrange filled clam shells in large roasting pan and run under broiler just until golden brown, about 5 minutes. Garnish with lemon wedges and parsley sprigs. Serve at once. Makes approximately 8 servings.




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