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Steamed Littlenecks in Lager



50 Littleneck Clams


1 large onion chopped


1/2 cup fresh parsley chopped


1/4 tsp. freshly ground black pepper


1 pint of your favorite Lager

Place the onion, parsley, black pepper and cup of water in a large pot.  Cover the pot and turn oven on high until steam pours out the sides.  Place the thoroughly washed littleneck clams in the pot, cover and steam until clams open.  Serve on warm plates or in bowls with cups of the broth on the side.                                        

                          Serves 4



24 Littleneck Clams


1/2 cup breadcrumbs


1 tablespoon finely chopped parsley


2 tablespoons fresh grated parmesan cheese


3 tablespoons extra virgin olive oil


4 tablespoons dry white wine


Salt and Ground Pepper to taste


Open the clams and loosen the mussel from the shell and save the liquid.  Discard top half of shell and spread the clams on the half shell on a baking sheet.  Combine the breadcrumbs, parsley, cheese, olive oil, 2 tablespoons of the white wine and the salt and pepper to taste.  Sprinkle the stuffing, generously overtop of each clam.  Strain the remaining juice and sprinkle on top of the stuffed clams Pour the remaining 2 tablespoons of white wine in the bottom of the baking sheet.  Preheat the broiler for about 5 minutes and then broil the clams under high heat until the breadcrumbs begin to brown.  Pour the liquid in the bottom of the pan over the clams and serve immediately.       Serves 4-6

Stuffed Littleneck Clams