Black Olives stuffed with Clams and Covered in Parmesan

This is an easy evening snack that uses stuff you might have in your pantry.   We came up with this snack as something tasty we can make by raiding the pantry.  I originally stuffed the cheese inside the olives but the clams taste better.







You'll need one can of extra large pitted Black Olives, one can of chopped clams some cheese and a toaster oven. Don't cut yourself opening the cans!

We tend to pick up canned goods at Costco because they have good quality products and because they keep well as our "stuck in the house" supplies. Somehow they tend to work out in almost the exact proportion.  Drain both cans and dump out their contents.  You want them reasonably dry.

Stuff each olive with some of the minced clams. Its a lot easier than it sounds. The clam pieces tend to be small. Sometimes there are big clam bits.  Chop them up or eat them when no one is looking.









Lay the olives out on a piece of aluminum foil.  The wire rack in our toaster oven is spaced almost exactly right for Black Olives.  I tend to line them up on the foil in the indentations between the rack's wires.









Cover the olives in shredded Parmesan cheese.  It is going to melt into the gaps between the rows so I tend to pile it up on the olives.  You can use other cheese. We use Parmesan because it tastes well when crispped.

 Broil or toast them until the cheese turns the color and crunchiness that you like.  Pull them out of the toaster oven. The cheese between the olives will be stretchy.  The slightly burned cheese on top gives a nice slight crunchy feel.