Baked Clams alla Reggiano

• 12 fresh littleneck clams, shucked,shells set aside
• 1 12 cups grated parmesan cheese, reggiano
• 1 12 cups breadcrumbs
• 1 12 tablespoons minced garlic
• 12 cup diced onion
• 2 teaspoons dried oregano
• 2 teaspoons paprika
• 1 tablespoon dried mustard
• 12 cup Italian parsley, chopped
• 14 lb butter
• black pepper

1. Melt butter in large saute pan.
2. Add onions, garlic, oregano, paprika and pepper.
3. Cook until onions soften.
4. Add mustard and bread crumbs, stir.
5. Remove to bowl, add parmesan and parsley.
6. Chop clams in 4 or 5 pieces.
7. Mix with stuffing.
8. Put mixture into shells.
9. Bake at 400 degrees for 7-8 minutes.
10. Seve with lemon wedges and parmesan.

littleneck clams, parmesan cheese, breadcrumbs, garlic, onion, oregano, paprika, mustard, italian parsley, butter, black pepper

Taken from www.food.com/recipe/baked-clams-alla-reggiano-44526 (may not work)