Vongole Ripiene (Baked Stuffed Littleneck Clams)

16 clams; littleneck
1 or mussels
1/2 cup bread crumbs
1/2 teaspoon dried oregano
1 tablespoon italian parsley; minced
2 tablespoon pa rmesan cheese; freshly gra
1 or pecorino
3 tablespoon olive oil; good quality
4 tablespoon dry white wine; or vermouth
1 salt and pepper; freshly gro
1 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
thehalf shell on a baking sheet. Combine the breadcrumbs, oregano, parsley
cheese, olive oil, 2 ta blespoons of the wine, and salt and pepper to
taste,and sprinkle a generous amount of the stuffing over the top of each
clam. Sremaining 2 tablespoons of wine into the bottom of the baking sheet.
Preheathe broiler for about 5 minutes. Then broil the clams under high
heat untithe breadcrumbs begin to brown. Pour the liquid in the baking
sheet over tclams and serve immediately.