b"STUFFED CLAMS AT ROBERTS' ROOST S erve these mouth-watering stuffed clams with Truro Vineyards Chardonnay.2 pounds (4 cups) fresh sea clams, minced1/2 pound linquica sausage, casings removed and finely chopped 4 stalks celery, minced1 large onion, minced1/2 Loaf (approx. 8 oz.) Jewish Rye bread with seeds roughly torn into small pieces2 large eggs1/4 cup Heinz catchup2 teaspoons dried Italian Seasoning1/4 teaspoon ground black pepper1 tablespoon olive oilJuice of 1/2 lemon1/4 cup fresh Italian parsley, chopped1 teaspoon salt or to taste when using fresh shucked clams(omit when using bottled clam juice)1/2 teaspoon crushed red pepper flakes8 ounce bottle clam juice. if neededClam shells (24-30 halves, cleaned)FOR THE TOPPING:1 cup seasoned bread crumbs4 tablespoons butter1/2 cup shredded Parmesan cheese******************************************************************* Preheat oven to 350FIn a large bowl combine all the ingredients for the stuffing and mix well until all the ingredients are evenly blended together. Lightly rub olive oil on the inside of each clam shell, and then fill generously.For the topping : melt butter in a saut pan over low heat. Add the bread crumbs. When the butter and bread crumbs are mixed well, add the grated Parmesan cheese and stir well again. Sprinkle the topping over each stuffed clam. Placed the stuffed clams on a sheet pan, and bake for 45-55 minutes. The stuffed clams should be lightly browned.The stuffed clams are perfect right out of the oven but they can also be enjoyed all day long. Just add a little hot sauce if desired.Yields 24-30 Clams23"