Baked Clams Alla Reggiano

1. Melt butter in large saute pan.

2. Add onions, garlic, oregano, paprika and pepper.

3. Cook until onions soften.

4. Add mustard and bread crumbs, stir.

5. Remove to bowl, add parmesan and parsley.

6. Chop clams in 4 or 5 pieces.

7. Mix with stuffing.

8. Put mixture into shells.

9. Bake at 400 degrees for 7-8 minutes.

10. Seve with lemon wedges and parmesan.

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Nutrient	Quantity
Total fats	35.7958 g
Protein	1127.887 g
Carbohydrates	61.9671 g
Energy	5364.908 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0639 g
Water	4358.6564 g
Aspartic acid	0.3081 g
Calcium, Ca	7468.0086 mg
Lutein + zeaxanthin	1043.794 g
Fiber, total dietary	4.3707 g
Fatty acids, total saturated 22:0	0.0022 g
Carotene, beta	1302.867 g
Niacin	61.0102 mg
Vitamin A, RAE	1800.3992 g
Arginine	0.2606 g
Riboflavin	8.3366 mg
Tocopherol, beta	0.0161 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0332 g
Fatty acids, total saturated 20:1	0.0955 g
Glutamic acid	0.5151 g
Sodium, Na	5090.2764 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9591 g
Total lipid (fat)	35.7958 g
Manganese, Mn	0.4059 mg
Fructose	1.3633 g
Proline	0.1851 g
Fatty acids, total saturated 16:0	6.7351 g
Fatty acids, total saturated 8:0	0.0672 g
Sucrose	0.8475 g
Choline, total	3563.4445 mg
Sugars, total	5.8406 g
Serine	0.0962 g
Fatty acids, total saturated 10:0	0.1514 g
Fatty acids, total saturated 18:0	2.7358 g
Fatty acids, total saturated 20:4 undifferentiated	2.8288 g
Vitamin B-6	6.9309 mg
Selenium, Se	967.3324 g
Ash	74.0561 g
Fatty acids, total saturated 18:1 undifferentiated	6.2488 g
Pantothenic acid	0.2925 mg
Phenylalanine	0.1007 g
Copper, Cu	13.7807 mg
Betaine	0.6026 mg
Thiamin	6.7034 mg
Retinol	1678.8037 g
Methionine	0.0387 g
Iron, Fe	84.2646 mg
Carbohydrate, by difference	61.9671 g
Phosphorus, P	10709.7412 mg
Folate, total	872.4259 g
Tocopherol, gamma	0.6512 mg
Fatty acids, total saturated 4:0	0.1944 g
Fatty acids, total saturated 20:5 n-3 (EPA)	1.2512 g
Fatty acids, total saturated 22:1 undifferentiated	0.002 g
Alanine	0.097 g
Cholesterol	2744.0062 mg
Valine	0.1134 g
Fatty acids, total saturated 18:2 undifferentiated	3.0781 g
Glycine	0.121 g
Carotene, alpha	28.12 g
Glucose (dextrose)	1.735 g
Fatty acids, total saturated 14:0	0.7269 g
Zinc, Zn	58.6241 mg
Isoleucine	0.0847 g
Tocopherol, delta	0.0299 mg
Fatty acids, total saturated 12:0	0.176 g
Fatty acids, total polyunsaturated	10.6709 g
Tocotrienol, gamma	0.0041 mg
Leucine	0.143 g
Tocotrienol, alpha	0.2137 mg
Vitamin A, IU	8031.2738 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.6528 g
Folate, DFE	872.4259 g
Tryptophan	0.0361 g
Vitamin C, total ascorbic acid	9.8614 mg
Phytosterols	24.11 mg
Galactose	0.0117 g
Fatty acids, total polyunsaturated 18:1 c	0.0879 g
Fatty acids, total saturated 20:0	0.0022 g
Fatty acids, total saturated 6:0	0.1152 g
Tyrosine	0.0662 g
Vitamin B-12	55.7201 g
Vitamin K (phylloquinone)	31.4568 g
Fatty acids, total saturated	11.0603 g
Histidine	0.0503 g
Fatty acids, total monounsaturated	7.3086 g
Threonine	0.0805 g
Folate, food	872.4259 g
Cryptoxanthin, beta	286.096 g
Vitamin E (alpha-tocopherol)	29.0419 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	1.7952 g
Magnesium, Mg	1163.4355 mg
Lysine	0.1066 g
Potassium, K	13525.9184 mg
Cystine	0.0324 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0.25	21.375	0.9821	1.8
Garlic	1.5 1/2	6.705	1.4877	0.0225
Onion	0.5 cup	32	7.472	0.08
Parmesan cheese	1.5 cups	444	48	6
Paprika	2 teaspoons	12.972	2.4835	0.5929
Oregano	2 teaspoons	5.3	1.3784	0.0856
Mustard	1 tablespoon	0.945	0.1634	0.0147
black pepper	0	0	0	0
breadcrumb	1.5 1/2	4841.611	0	27.2001
italian parsley	0.5 cup	4841.611	0	27.2001
littleneck clam	12	4841.611	0	27.2001