Baked Stuffed Clams

Baked stuffed clams are a wonderful way to start off a dinner or dinner party. A simple clam recipe that combines bread crumbs for texture, clam juice for added flavor all stuffed into the clam shells for an attractive appeal to an easy make-ahead appetizer.

Although crawfish is the appetizer of choice in Winona and most Southern states this little recipe might be next in line to tantalize the appetite and keep guests happy until the main course is served. Winonans find the SuperValu in town to be convenient for most of their grocery shopping needs. The super Wal-mart in Grenada has a larger seafood section where choice clams are available daily.

Ingredients:

• 2 tablespoons of oil
• 6 teaspoons of finely minced onion
• 3 cans (7 ounces) of minced clams in clam juice
• 1 cup of Italian bread crumbs
• ½ teaspoon of garlic powder
• ¼ teaspoon of oregano
• Parmesan cheese
• Paprika

Directions:

1. In a medium sized frying pan heat the oil and add the minced onion.

2. Cook the onions long enough so that they become translucent and soft.

3. Remove the pan from the stove and add the clams, the clam juice and the Italian bread crumbs and mix together.

4. Season with garlic powder and oregano; then stir into clam stuffing mixture.

5. Spoon the clam mixture into the clam shells and place in a baking pan.

6. Sprinkle the top of the clam mixture with grated Parmesan cheese and paprika.

7. Wrap the pan with plastic wrap and set it in the freezer.

8. Preheat the oven to 450'.

9. Place the frozen baking pan filled with the stuffed clams in the oven and bake for 20 minutes.

10. Carefully remove baked clams and transfer to a platter and serve.

11. Enjoy!

Suggestions:

• The amount of garlic, oregano, grated cheese and paprika is up to each individual cook. Everyone's taste are different, add a little more of one or less of another until it's satisfying to family and friends.
• If another variety of grated cheese is preferred by all means use that instead.