Skip to content



  • 8 large clams
  • 2 slices Italian bread
  • 1/3 to 1/2 cup heavy whipping cream
  • 3 cloves garlic, chopped
  • 2 tablespoons fresh chopped parsley
  • 1 tablespoon clam juice
  • 2 tablespoons fresh chopped oregano
  • kosher salt/pepper
  • 1 tablespoon olive oil
  • olive oil for drizzling
  • lemon wedges

*This post may contain affiliate links. See my privacy statement for details.

As I was searching for recipe ideas for my Feast of the Seven Fishes blog, I came across several recipes for Clams Oreganata. Honestly, this is the first time I ever heard of them. I am very familiar with Clams Casino. However, this preparation was new to me. After watching a few videos, I decided to make them. Of course, with my very own twist. Texture is always a big issue with me as most of the recipes called for the use of breadcrumbs. So, I decided to ditch the breadcrumbs and make it my own way. Honestly, they were out of this world! You cannot even imagine how incredible they turned out to be.

I used large clams for this recipe. However, you can use middleneck clams, if you so desire. These clams are smaller and may be a bit more tedious to work with due to the size. Additionally, if you do, significantly cut the baking time.

a plate of Clams Oreganata


Heat oven to 450 degrees. Want to know how to properly clean clams prior to cooking? Click here. Lay the cleaned and rinsed clams on a baking sheet. Bake for about two to three minutes. Just long enough to get them to open slightly, so that you can pry (shuck) them. Open up the clams, discard the lid and use your knife to free the clam from the shell. Continue this process until all of the clams have been shucked.

Lay shucked clams, in their half shell, on a baking pan. I actually baked mine on a flat cast iron pan. Chopping the clams is also an option. However, I felt that leaving them whole was best for this preparation.

In a bowl, add the heavy whipping cream. Tear the bread into tiny pieces and mix into the cream. Allow the bread to soak in the cream for about five minutes.

Add the chopped parsley, chopped fresh oregano, garlic, clam juice, tablespoon of olive oil, kosher salt and black pepper. Gently mix. Try not to overwork the mixture. Generously, top each clam with the stuffing. Bake on 375 for about ten minutes. Turn on the broiler and broil for another few minutes until the mixture turns golden brown.

Garnish with another sprinkle of fresh chopped parsley. Serve the Clams Oreganata with lemon wedges. ENJOY!

If you know me at all by now, you know that I have a love for clams. Honestly, I could eat them every single day. Click here to check out all of my recipes using these beautiful gifts from the sea.


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest!

More to Plate...

A overhead view of an Heirloom Tomato Carpaccio Salad.

Heirloom Tomato Carpaccio Salad

This vibrant and refreshing Heirloom Tomato Carpaccio Salad is perfect for those warm summer days when you crave something light, yet satisfying.

Two seasoned and fully-cooked, boneless chicken breasts made in the air fryer sitting on a wooden cutting board.

Juicy Air Fryer Chicken Breast

Are you tired of dry chicken breasts? If so, then you need to try this Juicy Air Fryer Chicken Breast recipe! Perfectly


  1. […] Serve with crusty bread to soak up all of this amazing sauce. I assure you, this will become one of your new favorites! Have a deep desire for more clam recipes? Check out a few of my other recipes using these beauties from the sea! SPAGHETTI AND CLAMS, CLAMS IN A RED CURRY COCONUT BROTH, CLAMS IN SAMBUCA CREAM, AND CLAMS OREGANATA! […]

  2. […] do this as they are quite large), and are great to stuff and bake. I love using topnecks for my Clams Oreganata. Unlike topneck clams, chowder clams are generally large and quite tough. Hence, the name. Chowder […]

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.