Appetizers;

Baked Clams on the Half Shell , Oreganato
Lemon Chardonnay
Ingredients:

1/2 cup             Plain Dried Bread Crumbs
1/2 cup             Extra Virgin Olive Oil
2 T                    Fresh Oregano, chopped
1 T                    Fresh Parsley, chopped
1/2 t                  Seasoning Salt
1/2 t                  Paprika
1/4 t                  Black Pepper
12                    Littleneck Clams on the Half Shell
2                       Garlic Cloves, peeled and minced
1 T                    Grated Pecorino Romano Cheese
For the sauce

1/2 cup            Chicken Stock
1/4 cup            Chardonnay
2 t                     Fresh Lemon Juice
2 t                    Soft Butter
           Salt and Pepper to taste
Yield:          2
Directions:

Preheat the Broiler

1.  In a large bowl, toss bread crumbs, olive oil, herbs, garlic,
grated cheese, salt, pepper and paprika.  Set aside.

2.  In a heavy baking sheet place clams and top with 2
tablespoons of bread crumb mixture.  Drizzle with more olive
oil.  Broil until bread crumbs are golden and the clams are
cooked, about 6 minutes.

3.  Make sauce in a shallow sauté pan, reduce wine by half on
medium high heat, add chicken stock and lemon juice and let
it boil for about 3-4 min.

4.  Add salt and pepper as needed, on low heat whisk in the
butter when ready to serve.
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner
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