Sue's Baked Stuffed Clams

Most stuffed quahogs and clams are too dense and soggy. Not these! Perfect for entertaining.

Ingredients...

2 small onions
1/2 cup butter
2 T dried parsley
1 t dried oregano
3 or 4 6.5 oz. cans of minced clams or 1 1/2 - 2 cups of fresh clams in natural juice.
Parmesan cheese or Paprika (optional)
Plain breadcrumbs
Salt, pepper and tabasco to taste

Clam shells for stuffing (about 16 med. size). If you can't get your local fishmonger to give you some, buy some clams just so you can have the shells.

Tip: Best eaten with cocktail forks

Directions...

Saute onion in butter. Add salt & pepper, one good dash of tabasco sauce, parsely and oregano. Put in bowl with minced clams and broth of one can. Add commercial breadcrumbs to consistency of meatloaf. (better too wet than too dry) Sprinkle with parmesan cheese or paprika if desired. Bake about 15 minutes at 350* or until golden brown.