Clams oreganata, also known as baked clams with garlicky breadcrumbs, are a perfect appetizer for any time of the year. Wonderful in the summer, but equally welcome during the winter (especially as one of the seven fishes), baked clams oreganata is a dish that might look complicated, but is actually so simple that it can be made in about 20 minutes.
Growing up on Long Island, you might consider clams oreganata a religion.
You can find these baked clams nearly everywhere, from Italian restaurants to beachside and roadside seafood shacks.
They are a staple here, and if you also grew up in the area, you’ve probably eaten dozens of clams oreganata in your lifetime. Ditto for fried calamari and clams casino!
I’m here to tell you that you can make your own clams oreganata at home and they’ll be every bit as good as the ones you find in a restaurant. And the best part is they are so incredibly easy to make!
How to make clams oreganata
Each number corresponds to the numbered written steps below.
- Preheat oven to 425f. Clean clams of all debris with a nylon scrub brush and cold water then place them on a baking sheet and cook in the oven until they slightly open (about 2-3 minutes).
- Once they open even a bit you can easily open the clam up with a butter knife. Slide the knife all the way into the opening on both sides, then lever the shell open. Don’t try to open at the end, rather slide the knife all the way in then just turn it 90 degrees and the shell will easily open. Any clams that haven’t opened will need 1-2 more minutes in the oven. In the event the clam continues to not open, it should be discarded. Clams that don’t open are already dead and should not be eaten.
- With the shell open, use the butter knife to completely remove the clam from the shell. Once removed place it back into one half of the shell and discard the top of the shell.
- You can see all the clams have opened and there was a fair amount of sand in them even though they were purged. Don’t worry you still want to save the flavorful clam juice. At this time set the oven rack to the second-highest level and turn the broiler to high.
- Pour the clam juice into a fine mesh strainer or even better, use a coffee filter. Reserve the clam juice for the next steps. If you don’t have enough clam juice you can use chicken stock or bottled clam juice to make up the difference.
- Combine a 1/2 cup breadcrumbs, 2 cloves minced garlic, 1/2 teaspoon kosher salt, 3 tablespoons minced fresh parsley, 1/2 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes, 1 tablespoon lemon juice, 2 tablespoons extra virgin olive oil, and a ¼ cup of clam juice. Mix well and taste test. Adjust salt if needed. If the breadcrumbs aren’t moist enough add a bit more of the clam juice.
- Spoon the breadcrumb mixture into each clam and place them on a large baking sheet. Try to pack the breadcrumbs completely over the clam to ensure they stay moist during the cooking process.
- Pour a 1/2 cup clam juice and a 1/4 cup dry white wine into the pan. Add 2 tablespoons of butter as well. Drizzle a touch of extra virgin olive oil onto each clam.
- A touch of the remaining breadcrumbs (don’t add more than 2 tablespoons worth) can be added to the liquid. Broil the clams for 5-7 minutes or until the top of the breadcrumbs are nice and brown. Watch the whole time to ensure no burning.
- And there you have perfect clams oreganata! Serve in a platter and pour the remaining pan sauce around the clams. Serve with bread to mop up the sauce and lemon wedges.
Top tips
- Types of clams. For this recipe I used littlenecks. You can use topnecks to make this baked clam recipe, though they aren’t sold too frequently in stores. Save the cherrystone and chowder clams for clam chowder as they’re large and a little on the tougher side.
- Purging clams. Because clams are filter feeders, they tend to hold onto a lot of sand that needs to be removed before you cook them. Most commercial clams will already have been purged by the time you buy them from the supermarket, however, if you are buying your clams from a farmer’s market, or a smaller seller, you may need to purge them yourself. To purge the clams, you want to create the same environment as the ocean, meaning you’ll place them in a water bath whose salinity is equal to that of seawater (~3.5 %). Don’t use hot water! For each liter of water, you would add about 2 tablespoons of sea salt. Submerge the clams in the salt water for 1-2 hours to allow them to purge and release their sand. Changing the water 1-2 times will help remove sand, but it isn’t normally necessary with littlenecks. When they’re done purging, give them another rinse before using them.
- Enjoy promptly. Baked clams, like most other seafood, is best when served right away. Reheating can affect the taste and texture of the clams.
More great seafood recipes
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Clams Oreganata
Fresh clams are stuffed with garlicky breadcrumbs and baked in white wine and butter!
Ingredients
- 2 dozen Littleneck clams
- 1/2 cup (50g) plain breadcrumbs
- 1/4 cup (60g) extra virgin olive oil divided
- 1/2 teaspoon dried oregano
- 2 cloves garlic minced
- 1/4 teaspoon crushed hot red pepper flakes
- 3 tablespoon minced flat-leaf Italian parsley
- 1/2 teaspoon Diamond Crystal Kosher salt
- 1/4 cup (60g) white wine
- 1 tablespoon (15g) lemon juice
- 3/4 cup (180g) clam juice or chicken stock
- 2 tablespoons (28g) butter
- 1 large lemon cut into wedges, for serving
Instructions
- Cook clams in the oven at 425f until they slightly open – only a few minutes. Carefully open the clams with a butter knife and discard the top. Break the clam free from the shell then place it back in the shell. Set oven rack to the second highest level and turn the broiler to high.
- In a bowl combine the breadcrumbs, salt, garlic, crushed red pepper flakes, parsley, oregano, lemon juice, 2 tablespoons extra virgin olive oil, and a 1/4 cup of clam juice. Mix well and taste test. Adjust salt and pepper if needed. If the breadcrumbs aren't moist enough add a bit more of the clam juice.
- Pack the clams with the breadcrumb mixture. Seal the clams in tight so they stay moist during cooking.
- Place the clams on a baking sheet and add the wine, remaining clam juice, and butter to the pan. Sprinkle a bit of the remaining breadcrumbs (no more than 2 tablespoons worth) into the clam juice. Drizzle extra virgin olive oil onto each clam and place sheet in the broiler for 5-7 minutes. Carefully watch the clams so that they don’t burn.
- When they are nice and brown remove and plate the clams. Pour the pan juices into the dish around the clams for anyone to spoon on extra juice if they like. Also, serve with lemon wedges. Enjoy!
Notes
- The recipe uses Littleneck clams, but any smallish clam will work well.
- The initial baking of the clams should be done to the point where the clams just open a crack (about 2-3 minutes) so that they don’t overcook, but allow easy opening of the shells.
- Any extra clam juice can be strained and used for the needed liquid. If you don’t have enough, use extra storebought clam juice or chicken stock to make up the difference.
- The breadcrumbs should be moist and drizzled with olive oil so that they don’t dry out during the broiling process.
- The extra clam juice, wine, and butter sauce is excellent spooned on top of the clams or is perfect for bread dipping.
- Clams should be eaten immediately. Seafood is best served right away and not reheated for leftovers.
Nutrition
Calories: 262kcal | Carbohydrates: 12.3g | Protein: 10.5g | Fat: 16.9g | Saturated Fat: 3.8g | Cholesterol: 31mg | Sodium: 450mg | Potassium: 270mg | Fiber: 0.6g | Sugar: 1.1g | Calcium: 59mg | Iron: 10mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Very tasty. I may have had a heavy hand when stuffing these, had enough for only 1.5 dozen clams, not two dozen, even though I used the smallest clams (Littleneck); but I did have enough crumbs leftover to add to the broth in pan as suggested. I also added more broth/clam juice to pan at end bc under the broiler the liquid dried up a bit…I do like the broth/wine/butter in the serving dish under the clams as opposed to just clams served dry. I just made these as a test run. My family will appreciate these when I make this appetizer for them. Thanks.
Thanks for the comment, Jovana, and we hope your family enjoys when you make it again for them.
These baked clams were absolutely fantastic. We made clams oreganata for our holiday dinner, and they were an instant hit. They tasted just like the ones my father has been serving for the past 40 years, bringing back so many memories. The compliments at the table were nonstop. This recipe is definitely a keeper!
So happy you enjoyed, Andi!
Temperature of oven if I’m baking stuff clams my clams are already opened thank you
Hi Lucyann, if the clams are already open then you’d just need to put them under the broiler for 5-7 minutes after you stuff them (see step 4 in the recipe card).
I do not see where the wine is ‘divided’. It is used only once. No big deal I guess, but I want to make this recipe and don’t want to wing it! It sounds very good.
Hi Joanne, you’re right, the wine isn’t divided. We fixed that and the recipe is updated. Thanks for pointing it out and hope you love the recipe!
I grew up eating most of these food recipes.
This has always been a favorite in our house. This, and all of James’ recipes make preparing and cooking these dishes quick and easy. Cooking and eating these great dishes brings great memories while creating new ones with the grandchildren. Thank you!
We’re so happy you enjoyed, Bob!
I grew up eating all these food recipes