Baked Clams Alla Reggiano Recipe

Ingredients for Baked Clams Alla Reggiano

• Littleneck Clams
• Parmesan Cheese
• Breadcrumbs
• 2 cloves minced garlic
• Onion
• Dried Oregano
• 1/2 teaspoon paprika
• Dried Mustard
• Italian Parsley
• 4 tablespoons butter
• Black Pepper

How to Make Baked Clams Alla Reggiano

1. Melt 4 tablespoons of butter in a large sauté pan over medium heat.
2. Add 1/2 cup chopped onions and 2 cloves minced garlic. Stir in 1 teaspoon dried oregano, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper.
3. Cook, stirring occasionally, until onions are softened, about 5 minutes.
4. Stir in 1 tablespoon Dijon mustard and 1/2 cup breadcrumbs. Cook for 1 minute, stirring constantly.
5. Remove from heat and transfer the mixture to a bowl. Stir in 1/2 cup grated Parmesan cheese and 1/4 cup chopped fresh parsley.
6. Clean and scrub 2 pounds of fresh clams. Chop each clam into 4 or 5 pieces.
7. Gently combine the chopped clams with the breadcrumb mixture.
8. Spoon the clam mixture into 24-28 clean clam shells.
9. Bake in a preheated oven at 400°F (200°C) for 7-8 minutes, or until the clams are heated through and the topping is golden brown.
10. Serve immediately with lemon wedges and extra grated Parmesan cheese.