Categories: Appetizers, Seafood 
      Yield: 8 servings 
  
     16    Clams; littleneck 
           Or mussels 
    1/2 c  Bread crumbs 
    1/2 ts Dried oregano 
      1 tb Italian parsley; minced 
      2 tb Parmesan cheese; freshly gra 
           Or pecorino 
      3 tb Olive oil; good quality 
      4 tb Dry white wine; or vermouth 
           Salt and pepper; freshly gro 
           Or hot pepper flakes; to tas 
  
  Recipe by: Christmas Memories with Recipes (Edward Giobbi) 
  Inspect the clams and discard any clam that is not completely closed or doe 
  not close when dropped into cold water.  Open the clams, loosen each one fr 
  its shell, and reserve its liquid.  Discard the top shells.  Place clams on 
  the half shell on a baking sheet. Combine the breadcrumbs, oregano, parsley 
  cheese, olive oil, 2 tablespoons of the wine, and salt and pepper to taste, 
  and sprinkle a generous amount of the stuffing over the top of each clam. 
  Strain the reserved clam juice and sprinkle it over the stuffing.  Pour the 
  remaining 2 tablespoons of wine into the bottom of the baking sheet. Prehea 
  the broiler for about 5 minutes.  Then broil the clams under high heat unti 
  the breadcrumbs begin to brown.  Pour the liquid in the baking sheet over t 
  clams and serve immediately.