Pat Lissandrello's BAKED STUFFED CLAMS
This is a recipe from my Sister-in-Law Pat Fay Lissandrello from Limerick, Maine
And her Clams are Homemade, and out of this world. Thank you Pat
SERVES 4
SERVES 4
10 Empty clamshells or scallop shells
2 Cans minced clams
1 can of CHOPPED clams
1 Clove of chopped garlic
5 cooked pieces of bacon ( minced up after it is cooked )
1 Onion chopped up
1 T Chopped parsley
½ T Oregano
¼ t Thyme
2 T Olive oil
1/3 C White wine
½ C Permesan cheese
Italian Bread crumbs
Lemon Juice
1) Saute garlic and onion
2) Pour in clams and Juice from ONE can
3) Add spices and White Wine, and let simmer
4) Now stir in enough Italian bread crumbs to make a soft moist stuffing add bacon.
5) spoon in mixture into each shell
6) spoon ON approximately ONE teaspoon of cheese on each shell
7) Bake at 175c ( 350*) for 15 – 20 mins
8) Sprinkle with lemon juice
2 Cans minced clams
1 can of CHOPPED clams
1 Clove of chopped garlic
5 cooked pieces of bacon ( minced up after it is cooked )
1 Onion chopped up
1 T Chopped parsley
½ T Oregano
¼ t Thyme
2 T Olive oil
1/3 C White wine
½ C Permesan cheese
Italian Bread crumbs
Lemon Juice
1) Saute garlic and onion
2) Pour in clams and Juice from ONE can
3) Add spices and White Wine, and let simmer
4) Now stir in enough Italian bread crumbs to make a soft moist stuffing add bacon.
5) spoon in mixture into each shell
6) spoon ON approximately ONE teaspoon of cheese on each shell
7) Bake at 175c ( 350*) for 15 – 20 mins
8) Sprinkle with lemon juice
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