Baked Stuffed Clams recipe

12 littleneck clams, shucked, juice and 12 shell halves reserved OR 2 cans--5 oz. each, minced,saving 2 Tb. juice
2 garlic cloves, minced
1 c. onion, grated
1/2 c. tomato, seeded and chopped
1 c. Italian style breadcrumbs
2 Tb. margarine, melted
1 Tb. lemon juice, fresh
2 Tb. basil, fresh and chopped (OR 2 ts. dried)
2 Tb. Parmesan cheese, grated, optional

Preheat oven to 375*.
Dice clams, if from real shells.
In a sprayed medium skilled over medium heat, add garlic and onion.
Cook, stirring until golden, about 5 minutes.
Add clams, juice, tomato, breadcrumbs, margarine and lemon juice.
Cook, stirring until juice is absorbed, about 5 minutes.
Remove from heat.
Stir in basil.
Spoon mixture into real clam shells or imitation oven proof shells.
Sprinkle with Parmesan cheese, if desired.
Place shells in medium baking dish.
Bake until golden and heated through, about 20 minutes.
Serves 6.
Place she