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Baked Clams

Author Sophia & Jesse Macro

Ingredients

  • 3 6.5- ounce cans minced clams
  • 1 cup grated Romano cheese
  • 1 cup grated mozzarella cheese
  • 2 eggs
  • 1 cup dried bread crumbs
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon garlic powder
  • Salt and black pepper to taste
  • 15–30 clean empty clam shells
  • Butter 1 small square per clam shell

Instructions

  • Preheat oven to 350°F. Drain the clams, reserving the clam juice in a separate dish.
  • Combine drained clams and all other ingredients except butter. Gradually add reserved clam juice until the mixture has a texture like cookie dough. Scoop mixture into clam shells. (Our family saves the clam shells from one year to the next, storing them in a large plastic storage bag.)
  • Place 1 small pat of butter (about the size of a quarter) on each filled clam shell and bake 10 to 12 minutes. Makes about 30 small filled shells or 15 to 20 large filled shells.