Stuffed Clams The Peasant Italian Way

Another peasant Italian dish... That has never been matched by any restaurant
Stuffed Clams
Ingredients:

• 6-8 Quahog sized clams.
• 4-6 Cloves of Garlic
• chopped Italian Parsley, Fresh And Chopped (try to eliminate the stems)
• Rock Hard, Stale Italian Bread
• Olive Oil, Salt and Pepper
• 1 small bottle of clam juice, just in case

1. Place the clams in a pot with approximately 1 inch of water at the bottom. Bring the water to a boil and when the clams open up, turn off the heat and let the clams cool off in a bowl (shells still on)
2. Place the Italian bread in a large bowl and cover with water until soft. When soft, pour out the water and squeeze the bread until the water is removed. Set aside
3. Chop the clams into chunks and make sure that you recover as much of the liquid as possible
4. Place the clams, a proper amount of bread (you be the judge), parsley, garlic, salt, pepper and enough olive oil/clam juice to bind and flavor everything
5. Mix everything in the bowl up until evenly distributed.
6. Place a mixture into the individual clam shells
7. Drizzle a little bit of olive oil on top
8. Bake at 400F until everything is firm and the tops become golden brown
9. Remove from oven after approximately 25-35 minutes.
Remember, recipes for most items tell you generally what to do. You need to eyeball things. The old-timers never used cook books or timers they did it because they had to. This is an absolutely awesome dish. I am getting hungry just thinking about it. Take your time and you will do well. Good luck

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