INGREDIENTS
150g clam meat,
75g salad oil,
garlic,
celery leaves,
salt

RECIPE:
Clean the clam meat, then mix it with salt in a suitable amount. Place 12 clam shells in a dish, then put the clam meat in each shell. Place the dish in an oven to bake the clam meat at the temperature of about 200£¥ for 3 minutes, then take them out. Mash the garlic, knife the celery leaves into shreds, then mix them with the salad oil, the mixture will look greenish. Pour the mixture on the clam one by one, put the remaining mixture in the dish. Place the dish on the stove, heat it with a strong fire to make the garlic smell appetizing and clam shells vibrate slightly, that is all.

Serves 6
18 cherrystone clams
1 1/2 cups unseasoned bread crumbs
2 cloves garlic, finely minced
2 tablespoons finely chopped Italian parsley
Freshly ground pepper
Salt
1/2 teaspoon oregano
1/2 cup olive oil
4 tablespoons Parmesan cheese

Wash and shuck the clams. Remove clam meat, drain and chop fine. Wash the 18 shell halves and set them aside. Preheat the oven to 450° F. Divide the clam meat among the 18 shells. Place on a cookie sheet. In a medium bowl combine bread crumbs, garlic, parsley, pepper, salt, and oregano. Add sufficient olive oil to hold mixture together. Divide mixture among shells, covering chopped clams completely. Sprinkle Parmesan cheese over bread crumb mixture. Bake clams in hot oven for 10 minutes. Place under broiler for a few seconds to brown. Serve as an appetizer, with lemon if desired.