---------- Recipe via Meal-Master (tm) v8.02
  
       Title: VONGOLE RIPIENE (BAKED STUFFED LITTLENECK CLAMS)
  Categories: Appetizers, Seafood
       Yield: 8 servings
  
      16    Clams; littleneck
            Or mussels
     1/2 c  Bread crumbs
     1/2 ts Dried oregano
       1 tb Italian parsley; minced
       2 tb Parmesan cheese; freshly gra
            Or pecorino
       3 tb Olive oil; good quality
       4 tb Dry white wine; or vermouth
            Salt and pepper; freshly gro
            Or hot pepper flakes; to tas
  
   Recipe by: Christmas Memories with Recipes (Edward Giobbi)
   Inspect the clams and discard any clam that is not completely closed or doe
   not close when dropped into cold water.  Open the clams, loosen each one fr
   its shell, and reserve its liquid.  Discard the top shells.  Place clams on
   the half shell on a baking sheet. Combine the breadcrumbs, oregano, parsley
   cheese, olive oil, 2 tablespoons of the wine, and salt and pepper to taste,
   and sprinkle a generous amount of the stuffing over the top of each clam.
   Strain the reserved clam juice and sprinkle it over the stuffing.  Pour the
   remaining 2 tablespoons of wine into the bottom of the baking sheet. Prehea
   the broiler for about 5 minutes.  Then broil the clams under high heat unti
   the breadcrumbs begin to brown.  Pour the liquid in the baking sheet over t
   clams and serve immediately.
  
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