Baked Clams alla Reggiano Recipe

Name: Baked Clams alla Reggiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 fresh littleneck clams, shucked,shells set aside; 1 ½ cups grated parmesan cheese, reggiano; 1 ½ cups breadcrumbs; 1 ½ tablespoons minced garlic; ½ cup diced onion; 2 teaspoons dried oregano; 2 teaspoons paprika; 1 tablespoon dried mustard; ½ cup Italian parsley, chopped; 14 lb butter; black pepper

Servings: persons

12 fresh littleneck clams, shucked,shells set aside
1 ½ cups grated parmesan cheese, reggiano
1 ½ cups breadcrumbs
1 ½ tablespoons minced garlic
½ cup diced onion
2 teaspoons dried oregano
2 teaspoons paprika
1 tablespoon dried mustard
½ cup Italian parsley, chopped
14 lb butter
black pepper

1
Melt butter in large saute pan.
2
Add onions, garlic, oregano, paprika and pepper.
3
Cook until onions soften.
4
Add mustard and bread crumbs, stir.
5
Remove to bowl, add parmesan and parsley.
6
Chop clams in 4 or 5 pieces.
7
Mix with stuffing.
8
Put mixture into shells.
9
Bake at 400 degrees for 7-8 minutes.
10
Seve with lemon wedges and parmesan.

11725

kcal

Calories

1299

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 fresh littleneck clams, shucked,shells set aside, 1 ½ cups grated parmesan cheese, reggiano, 1 ½ cups breadcrumbs, 1 ½ tablespoons minced garlic, and more.

Yes, Baked Clams alla Reggiano falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Clams alla Reggiano

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