3 cans minced clams (7 ounces each) drained. Reserve juice.
1 package, prepared herbed stuffing
1/4 pound butter, melted
2 cloves garlic, minced
1 teaspoon Italian Herb Seasoning
1 tablespoon chopped parsley
3 tablespoons finely minced onion
6 tablespoons grated Parmesan cheese
salt and pepper to taste

Combine all the ingredients and toss until well mixed. Now, slowly add the reserved clam broth until the stuffing holds together and is moist. Do not let filling get soggy or stay too dry. Divide mixture between 12 clam shells. Sprinkle with paprika and a pinch of oregano.

Place clam shells on a cookie sheet and heat in a 350° oven until piping hot. Brown under the broiler for a few seconds until golden. Serves 12 as a first course.

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