Source: Biga Restaurant, Chef Kevin O'Brien

12 fresh littleneck clams, shucked, shells set aside
1 1/2 cups grated Parmesan Reggiano
1 1/2 cups bread crumbs
1 1/2 tablespoons minced garlic
1/2 cup diced onion
2 teaspoons dried oregano
2 teaspoons paprika
1 tablespoon dried mustard
1/2 cup Italian parsley, chopped
1/4 pound butter
Black pepper to taste

Melt butter in large saut?pan. Add onions, garlic, oregano, paprika, and pepper. Cook until onions soften. Add mustard and bread crumbs, stir. Remove to bowl, add parmesan and parsley.

Chop clams in 4-5 pieces. Mix with stuffing. Put mixture into shells. Bake at 400 degrees F for 7-8 minutes.

Serve with lemon wedges and Parmesan.