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Baked Clams Maria

4 tablespoon unsalted butter, melted
1/4 cup finely chopped onion
1 garlic clove, crushed
1 egg, slightly beaten
1/4 cup seasoned breadcrumbs
12 cherrystone clams, chopped, do not discard shells
1/8 teaspoon dried oregano
1/3 cup seasoned dry bread crumbs

Preheat oven to 350˚F. Place 2 tablespoons melted butter in a skillet with onion and garlic. Over medium heat, sauté for 3 to 4 minutes, until soft. Remove skillet from heat and add egg, the 1/4 cup bread crumbs, chopped clams and oregano. Stir to combine. Divide the mixture among the reserved shells. Place shells on a baking pan. In a small bowl combine the remaining 2 tablespoons butter and 1/3 cup bread crumbs and the 2 tablespoons melted butter. Sprinkle buttered bread crumbs on top of clams. Bake clams for 25 minutes, or until golden brown on top. Sprinkle with chopped parsley once baked.

4 servings
Westside Market

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