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| RECIPE FOR BIGA RESTAURANT BAKED CLAMS ALLA REGGIANO |
Title: Biga Restaurant Baked Clams Alla Reggiano
Category: Restaurant
Instructions:
Biga Restaurant Baked Clams alla Reggiano
Source: Biga Restaurant, Chef Kevin O'Brien
12 fresh littleneck clams, shucked, shells set aside
1 1/2 cups grated Parmesan Reggiano
1 1/2 cups bread crumbs
1 1/2 tablespoons minced garlic
1/2 cup diced onion
2 teaspoons dried oregano
2 teaspoons paprika
1 tablespoon dried mustard
1/2 cup Italian parsley, chopped
1/4 pound butter
Black pepper to taste
Melt butter in large saut
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