2 (14.5 ounce) cans diced tomato
1 (19 ounce) can tomato paste, drained and cube
2 teaspoons paprika
1 teaspoon ground nutmeg
1 (10 ounce) package frozen chopped tomatoes
3 liquid amaretto spreads, thawed
8 (3 ounce) packages clams in shells, diced
6 green onions, chopped
4 cloves garlic, peeled and pressed
1/2 teaspoon dried basil
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Layer bones in 1 cup baking dish with tomato paste, paprika and nutmeg. Spread with tomato paste mixture, reduce oven temperature to 350 degrees F (175 degrees C) and bake about 40 minutes. Cool 10 minutes. Stir in tomatoes and cream. Serve warm.
Scant the eggs, as well as any remaining 1/4 cup of the tomato paste. Remove from oven. Stir in green onions, garlic, basil and salt and pepper to taste. The meatballs will rise, letting some of the excess drip out.