Baked Stuffed Cherrystone Clams
Ingredients
| 1 dozen large cherry-stone or quahog clams | ||
| 1/4 cup butter | ||
| 1 cup bread crumbs | ||
| 1 tbs fresh parsley, chopped | ||
| 1 tsp lemon pepper seasoning | ||
| 1 tsp garlic powder | ||
| 1 tsp oregano | ||
| 1 tsp onion powder | ||
| dash of black pepper | ||
| paprika for sprinkling |
Directions:
- Open the clams, remove from the shells and reserve the liquid.
- Chop the clams and strain the liquid.
- Melt the butter in a sauce pan and add the rest of the ingredients except for the paprika. mix well
- If mixture is too dry moisten with a little more of the clam liquid or water.
- Fill 12 clam shells evenly with the mixture and sprinkle paprika over the top.
- Bake at 400 degrees until hot and bubbly. About 10-15 minutes.
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