Stuffed Clams (Vongole Ripiene)

Img9l

Course Main Dishes

Ingredients in this Recipe

1 garlic clove, minced
1/3 cup fine dried bread crumbs, preferably homemade from coarse country bread
3 Tbs. chopped fresh flat leaf parsley
3 Tbs. grated Parmigiano Reggiano or pecorino romano cheese
36 hard shell clams, well scrubbed
6 Tbs. olive oil
Lemon wedges for serving
Salt and freshly ground pepper, to taste

Recipe Preparation

See Full Recipe at Williams-Sonoma

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