Ingredients
36 clams
2/3 tbsp dry white wine
1 stuffing:
3 1/2 cup fresh bread crumbs
1 tbsp fresh basil
1 tbsp oregano
2 tbsp grated romano cheese
2 tbsp minced fresh italian
1 parsley
1 juice of
1/2 lemon (approx. 2 tab)
1 tbsp minced garlic
Directions
Preheat oven to 500 F Shuck clams and replace meat on half-shells.
Pack about 1 heaping tbs.stuffing on each. Bake in preheated oven for
about 10minutes. Remove from oven and sprinkle each clam with a few
drops of wine. Return to oven and bake 2 to 3 minutes more, or until
lightly browned. Stuffing: Combine all ingredients by mixing with
hands. Use more olive oil if the mixture seems too dry. 12/23 10:38
Al A.Green14 on GEnie (Weird Al) Richmond VA
Servings: 6 servings
Clams Oregatana Basilico *** (Nbhx19b) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Food historians have tracked the existance of recipes way back into the distant past, at least as far into history as ancient Egypt, and maybe further still. Interesting though that is, in the main part, these early cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.
As our culinary historical trip moves on a few more years there are two recipe books which date from the 14th Century ; one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the indian food that is served today, but rather recipes for the types of meals on the tables of the nobility of the time. By the arrival of the 20th century, recipe books are in great demand, mostly due to better eduction, people having more leisure time and having more money. |
We hope you enjoy this Clams Oregatana Basilico ___ (Nbhx19b) recipe.
