Procedure:
Heat the oil and butter together over medium heat and saute the onions, garlic, and shallots until soft and translucent. Add the parsley and spices for the last few minutes of cooking. Turn off the heat and stir in the clams, breadcrumbs, and most of the cheese. Use the reserved clam juice as needed to moisten the mixture. Stir in garlic poweder, salt and pepper to taste. Spread the mixture in a buttered, shallow, glass or porcelain baking dish, sprinkle the rest of the cheese on top, bake at 325° for 35-40 minutes. Garnish with parsley and lemon wedges.
A yummy hot hors d'ouevre for 8-12 when spread on plain crackers. Bake in individual clam or scallop dishes and serve as a first course.
Ingredients:
- 26 oz. cans of minced or chopped clams
- 2 medium onions
- 5 cloves minced garlic
- 2 medium shallots
- 1/4 c. fresh parsley
- 1 c. bread crumbs
- 1/2 c. grated cheese (a combination of Parmesan, Romano, and Gruyere is best)
- 1-2 T. dried oregano
- 2 T. olive oil
- 1 T. butter
- 1 t. garlic powder
- salt and pepper to taste
