Baked Stuffed Clams

• 4 tablespoons butter
• 2 onions medium, diced
• 3 stalks celery finely diced
• 4 cloves garlic finely diced
• 2 teaspoons salt each, & pepper
• 2 tablespoons dried basil
• 2 tablespoons dried parsley
• 4 slices ham chopped, appox 1-11/2 cups
• 4 ounces pimientos chopped
• 1/2 cup white wine
• 4 tablespoons Parmesan cheese + more for topping
• 3 cups italian style bread crumbs
• 4 cans clams
• 1/2 juice
• lemon Sliced, or lime

1. This recipe will make over 2 dozen stuffed clam shells or about 9-10 filled scallop shells.
2. In a large saute pan melt the butter, add the onions, celery, garlic, salt and pepper and cook until the vegetables are wilted and the onions translucent.
3. Now add the ham , basil, parsley, pimientos and cook for about 2 -3 minutes. Deglaze the pan with the white wine and remove from the heat.
4. Empty into a large bowl when slightly cooled add the Parmesan and clams and juice.
5. Slowly add the bread crumbs until you have no liquid visible and the mixture is still fairly moist.
6. Spoon into shells. Sprinkle more Parmesan over the top of each. At this point you can cover and refrigerate until needed.
7. Heat oven to 425u0b0 place the shells on a sheet pan in the center of the oven and bake 10 - 15 minutes until cheese on top is melted and clams are hot.
8. Serve with wedges of sliced lemon or lime.

butter, onions, celery, garlic, salt, basil, parsley, ham, pimientos, white wine, parmesan cheese , italian style bread crumbs, clams, juice, lemon

Taken from www.yummly.com/recipe/Baked-Stuffed-Clams-1648228 (may not work)