List of Ingredients
24 cherrystone clams
1/2 cup fine bread crumbs
1 garlic clove
1 T grated Romano cheese
1/2 T oregano
1/2 T parsley
1/2 t pepper
1/3 cup olive oil
3/4 cup dry vermouth
Scrub clams, pry them open and discard top shells.
Combine bread crumbs, garlic (minced), cheese, oregano, parsley and pepper.
Sprinkle evenly over clams.
Drizzle olive oil over bread crumbs.
Put Vermouth, heated, in a baking pan and lay clams in wine.
Bake clams in 400 oven, basting them occasionally with pan juices for 15 min. or until they are nicely browned.
Serve with pan juices and wedges of lemon.