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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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STUFFED CLAMS


Primary category: Appetizers

Ingredients

12 large clams (quahogs)
2 cups bread crumbs
2 or 3 lemons OR 1/2 c lemon juice
3 TB olive oil
2 tsp oregano
Salt and pepper to taste

Procedure

When buying clams, make sure they are closed and as fresh as possible. Throw clams into boiling water just until they open. Remove clam from shell and clean clams, removing and disposing of black sack. Drain and reserve clam juice.

Chop up clam meat. Mix together bread crumbs, lemon juice, olive oil, oregano, salt and pepper. Mix with clams and stuff shells.

Pour reserved clam juice and lemon juice over clams. Place in baking dish and bake at 350° until bread crumbs brown on top. Makes about 12 half shells.

HINTS: To make sure clams are fresh, put them in a pot of water. If they float, discard them. To make them less sandy, sprinkle corn meal over them and cover with water. Soon afterwards the clams will dispel most of their sand.

RETURN TO ALL RECIPES

Stuffed Clams - NOTES

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Stuffed Clams - REVIEWS

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  • Portraits for the Homefront: The Story of Elizabeth Black
    The poignant story unfolds as we explore Black’s lost art career, seek out elderly veterans who encountered Miss Black on the battlefield, and present to amazed and appreciative families portraits that never arrived.
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