I love sharing recipes from my time in a lovingly large Italian family. For Italian stuffed clams oreganod (sp.?); Clean clams and shells. Cut out all remaining material inside shells to make shells clean. I split the shells into respective halves. Lightly oil inside of shells. I put necks between a layer of clear wrap, and pound lightly to tenderize them. No need to do this to diggers. Don't forget to harvest the abductor muscles carefully, best scallops around! I save these sometimes to cook separately as they are a true delicacy in their own right. To make stuffed clams chop clams into small pieces, finely chop garlic, season with salt, pepper, oregano, mix in flavored bread crumbs (I like a lot more clams then bread crumbs in mine), add olive oil (or melted butter, but olive oil is more traditional and healthier). Spoon clam mixture into shells in an even layer approx. an inch or so thick. Top with a light sprinkling of paprika (try smoked paprika!). Bake in a pre-heated 385 degree oven for 6 to 8 minutes or 'till bread crumbs are lightly browned. Serve with lemon . Presentation on this dish is awesome, a nice salad or oven warmed bread is good as a side.
I would hesitate on the crab as my feelings are that the crab will dry out in this application, adding them on top (drowned in butter) after would prob. work, but not everything is improved by the addition of crab (although I love crab dearly and I do use crab for stuffing other seafood). Enjoy! Bob R