Units Scale

2 large cans or 3 small cans (about 18 ounces total) top-quality minced clams
1 tablespoon fresh lemon juice
1 onion, medium-sized
3/4 cup fresh bread crumbs, seasoned with dried thyme, dried summer savory, salt and pepper
1/4 cup minced fresh parsley
3 tbsp. minced chervil
10 garlic cloves
1 tbsp. fresh oregano, minced
1/4 lb. butter
Freshly-grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Add lemon juice to the clams and their juice in a frying pan and simmer 10 minutes.
Blend onion, parsley, chervil, garlic and oregano to mush in the blender. Add some juice from the clams if needed (you probaly will).
Add the blender mixture plus the bread crumbs and 1/4 lb. of melted butter in a separate frying pan and saute for a few minutes until soft.
Get out a large oven-safe crock or pan – Combine contents of both frying pans into pan or crock and mix well – it should be semi-firm. You can freeze the mixture if you prefer (I never do) or sprinkle with grated parmesan and bake for 15-30 minutes at 350 degrees until brown and bubbly – serve with crackers.