Hi Carlo!
It's great to see your posts again!!!!! Maybe I've just been missing them...
This isn't really a recipe, but more of an idea to incorporate into one...
My very favorite Italian restaurant of all time has been closed for a number of years now: DeFemios of Yonkers, NY, on Tuckahoe Rd. The perfect meal was "Linguini DeFemio" which was some sort of sauce, similar to your white clam sauce, with more stuff, and more types of seafood...
But the thing that really set it apart was the wonderful onion rolls they served. I wish that I could tell you exactly what was in them, and I've tried to make them at home, but while tasty, they've never been quite right.
What I've made at home was using Pilsbury crecent rolls. You saute sweet (preferably vidalia) onions in LOTS of butter, and mix in a good amount of cinnimon. That's the key: The sweet onions and cinnimon make an amazing combination of tastes. That mixture is layered on to the crecent roll, and then rolled up, slathered with butter, and a few additional shakes of cinnimon.
Mark
Mmmm, now I have a project. I've never put cinnamon on caramelized onions, but it sounds good! Thanks for the tip.