1 small can of minced clams
1 large can of whole baby clams
In the liquid from both cans, simmer the clams until tender (about 15 minutes).
Add 1/2 teaspoon of lemon juice.
In a large skillet sauté in 1/4 pound of butter:
1 large onion, chopped
1 clover of garlic, chopped
1/2 of a green pepper, chopped
When tender add:
1 teaspoon oregano
a dash of tabasco
fresh pepper
1 teaspoon chopped parsley
Combine both parts and add 1/2 to 3/4 cups of bread crumbs. Pour in an au grated dish and sprinkle with parmesan cheese. Bake at 350 degrees for 30 minutes.
Recipe from Cathy Jordan's Mom
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