Description
Clams Oreganata is the perfect balance of simplicity and flavor. Tender clams are topped with a savory breadcrumb mixture seasoned with garlic, oregano, and a touch of lemon, then baked until golden and fragrant.
Ingredients
Scale
- 8 to 10 large-sized clams (quahogs or cherrystones)
- 2 slices Italian bread
- 1/3 cup heavy whipping cream
- 3 garlic cloves, minced
- 1 1/2 tablespoons fresh oregano, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon clam juice
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- Lemon wedges, for serving
Instructions
- Soak the clams in cold water with a tablespoon of flour for 10 minutes to remove sand and grit.
- Tear the Italian bread into small pieces and place in a bowl. Add the heavy whipping cream and let it soak.
- Preheat the oven to 450°F (232°C).
- Lay the cleaned clams on a baking sheet. Bake for 3–4 minutes until the shells slightly open.
- Once cooled, use a shucking knife to open the clams. Remove the top shell and loosen the clam from the bottom shell, keeping it in place.
- Line a flat cast-iron pan or sheet pan with rock salt to steady the clams. Arrange the clams on top.
- To the bowl with the soaked bread, add parsley, oregano, garlic, clam juice, olive oil, salt, and pepper. Mix until combined.
- Generously fill each clam with the breadcrumb mixture.
- Lower the oven temperature to 375°F (190°C) and bake for 8–10 minutes.
- Broil for 1–2 minutes at the end to brown the tops.
- Garnish with parsley and serve with lemon wedges.
- ENJOY!
Notes
- Larger clams work best in this recipe.
- Feel free to chop the clams and add to the mixture prior to filling.
- Take caution when shucking the clams. Use a shucking knife and glove or towel.
- To prevent the clams from tipping over during the baking process, line a cast iron pan or sheet pan with rock salt.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Easy
- Cuisine: American, Italian