Who's Cooking: Karen Leibowitz
Karen Leibowitz says that at parties everyone goes crazy over her Burgundian Clams dish. Credit: Steven Sunshine
The art director in the Communications Department at Stony Brook University, she lives in Stony Brook with her husband and stepson.
Burgundian Clams
½ cup (1 stick) salted butter
½ cup seasoned breadcrumbs
1 tablespoon chopped fresh parsley
2 garlic cloves, minced
1 small onion, chopped
4 dozen littleneck clams
¼ cup Jarlsberg cheese (or more), cut into very small cubes
Ground black pepper
Grated Locatelli Romano cheese for serving
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