Baked Clams Italian Style

1 stick butter

3 cloves garlic chopped

2 shallots minced

1 bay leaf

¼ cup olive oil

12 squirts Tabasco hot sauce (or season to taste)

1 tablespoon Worcestershire sauce

1 teaspoon ground pepper

Zest and juice of one lemon

¼ cup minced flat leaf parsley

24 clam shells, cleaned (or scallop shells for baking)

4 cans (6.5 ounces) chopped clams, with juice

1½ cups breadcrumbs

In a large glass measuring cup, melt butter with garlic and shallots for 1 minute in microwave. This will soften the garlic and shallots. Add bay leaf, olive oil, Tabasco & Worcestershire sauces, pepper, lemon zest and juice and parsley. Stir to combine. Lay the shells on a baking pan lined with a silicone mat or foil. Add 1 heaping tablespoon of clams to each shell with some juice. Next, add a tablespoon of the butter mixture and be sure to include a bit of garlic and shallots to each shell. Last, cover the clams/butter in each shell with a scant tablespoon of breadcrumbs.

Bake at 400 degrees for 25-30 minutes or until bubbly and golden.

Serve immediately.

TIP: to clean shells after eating, let them soak in warm water and Dawn for 30 minutes. They will clean right up. Dry and reuse for next time. Serves 4 people (6 clams each.)

Cara Kretz