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.
If you are local to Charlotte, head on over to The Carolina Meat & Fish Co. and grab your fresh clams. 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.
HOW TO PREPARE 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.
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