Ingredients

• 2 cans (10 oz.) Geisha® Baby Clams Whole, drained
• 1 can (4 oz.) Geisha® Mushrooms Sliced, drained
• 1 pkg. (10 oz.) frozen chopped spinach
• 1 cup Mozzarella cheese, coarsely grated
• 2 Tbsp. freshly grated Parmesan cheese
• 2 Tbsp. finely chopped onion
• 4 Tbsp. finely chopped parsley
• 2 Tbsp. butter, melted
• Dash salt
• Dash hot pepper sauce
• 1/3 cup white bread crumbs
• large clam shells

Preparation

1. Rinse Baby Clams, dry on paper towels.
2. Thaw spinach and cook for a couple of minutes according to package directions. Drain very well.
3. Put Baby Clams onto the shells in a baking pan.
4. In a bowl, combine cooked spinach, Mush rooms, chopped onion, parsley, salt and hot pepper sauce. Add the melted butter. Top each clam with a tablespoon of spinach mixture.
5. Sprinkle top of clams with bread crumbs, Mozzarella cheese, parmesan cheese a little melted butter.
6. Bake at 425 degrees F for about 10 minutes or until clams start curling at the edges.