Clams Oreganata     (Printer Friendly Version)

6 large clam shell halves (empty)

1 can chopped, minced, or baby clams

4 oz. bay shrimp or shrimp meat

2 stalks celery

1 small red onion

1 medium red bell pepper

1 oz. minced garlic

1 Tbs fresh chopped Italian parsley

1 Tbs fresh chopped oregano

½ cup seasoned bread crumbs

1 pinch salt & pepper

1 oz. extra virgin olive oil

2 oz. Parmesan cheese

1 oz. white wine

1 each quartered lemon

2 each large leaves of decorative lettuce (optional)

1. Dice onion, celery and red bell pepper fine.

2. Open canned clams, drain and reserve juice. Set clams and shrimp aside.

3. In large sauté pan or electric fryer coat bottom of pan with olive oil on medium high heat.

4. Add garlic and sauté until golden.

5. Add diced onion, celery and red bell pepper, cook down all veggies until soft & browning.

6. Add parsley, oregano, salt & pepper, mix well.

7. Add clams and shrimp meat, cook and stir 1 - 2 minutes.

8. Add bread crumbs and Parmesan, turn off heat, mix all together thoroughly into paste. (If mixture is sticky, add a little more bread crumbs until workable, if too dry, add a little more olive oil.)

 9. Spoon equal portions into each clam shell.

10. Serve on leaves of lettuce with wedges of lemon.