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.
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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!
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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.
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Clams Oreganata
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
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is a little involved for me (I am 84 and handicapped. BUT I intend to lay it aside and supprise my grandchildren sometime this fall. It sounds wonderful. Thank you for sharing on facebook.
We hope you and your grandkids enjoy it this fall, Linda!
How can I make this with canned clams, thank you
Hi Melissa, since placing the whole clams in the shell is a major part of this dish, it’s hard to replicate with canned clams. If you’re looking for a recipe that uses canned clams, you may want to check out our linguine with canned clams: https://www.sipandfeast.com/linguine-canned-clams/
I plan to try these with the canned clams. I don’t see the significance of the whole clam being in the shell. I would just mix the canned clams with the other ingredients and stuff the shells that I already have.
For some reason lately, I can’t seem to get any sound on your videos. Any ideas? You always have great commentary so I hate missing out.
Hi Dottie, thanks for the comment. Is the video player within the recipe card muted?
Hi I’m planning on making these clams for Christmas Eve. Can I purge them the day before and then keep them in the fridge until the next day. ?which I will then make this recipe
Yes, you can purge them the day before and keep in the fridge.
All your recipes are great, bringing me back to my childhood meals! So simple and so delicious 🥰
Hi Esther, we’re so happy you enjoyed! Thanks for the comment!
Hi thanks for the recipe. I want to make this ahead of time and bake it right before dinner. Can I place the prepared clam shells with the bread crumbs in the refrigerator the day before and bake them the next day? Or can I freeze the prepared shells and bake at a later date?
I am trying to do as much prep before I serve the 7 fishes dinner.
Thank you
Hi Diana, you can prep the shells and breadcrumbs the day before, then bake the next day. Hope you enjoy!
Hi Tara. Just want to clarify because I think Jim said something different in an older comment. It is okay to cook the clams and add the breading to them the night before and then broil them the next day? Love your recipes!
Hi Felicia, yes, you can cook the clams, add the breading, and then broil the next day.Hope you enjoy!
I love your cooking!! Keep recipes coming!!!
Thanks, Lenore!
Can I do step 1 and then refrigerate the prepared clams before broiling and serving?
Hi Gina, yes, absolutely! Hope you enjoy!
I made both the red clam sauce and the clams oreganata they both were delicious! Thanks for sharing. 😊
Hi Giovanna, we are so happy you enjoyed and really appreciate the comment! Thank you!
I made these for my husband as his Christmas present. He said it tastes just like an Italian restaurant from New York. He grew up on Long Island and says it’s a very authentic tasting recipe. Thank you!!
Hi Caroline, thanks for the comment and so happy you and your husband enjoyed the clams!
These came out delicious…..love your recipes!
Hi Phyllis, I’m so happy you enjoyed the clams and really appreciate the comment!
Love, love, love all your recipes and your videos. They are simple, easy to follow. Reminds me of growing up watching my grandparents prepare dishes for us. We lived in a 8 family tenement house that our family owned. Each apartment was occupied by a family member. We would find out who was having what for dinner and asked if we could join them. Your recipes are similar to mine with slight variations. Learned a lot.
Your family members (critics) are a delight. Keep the videos coming.
Thanks.
Hi Ann, thanks for the comment and I’m so happy to hear you love the recipes and videos!
You nailed it again with this one!
Where are you from in NY? I’m originally from South Ozone Park, Queens now in Rockaway Beach. A Happy and Healthy New Year to you and your family!
Hi Matt,
Thanks for the comment and so happy you enjoyed the oreganata! I’m out in Suffolk. Happy New Year to you!
easy to follow
How far in advance can you put the bread crumbs together if you want to leave them in the refrigerator
Hi Bella, the breadcrumbs can be put together at any time, up to a day in advance. I don’t recommend opening the clams in advance though; they should be opened right before you’re ready to bake and serve.
sounds wonderful going to make/bake mine for thanksgiving i will add a strip of bacon on top of the clams, (its my science project)
DELISHIOSA!!!
Yum! One question though—what kind of breadcrumbs? Fresh, Panko or standard. If standard Italian seasoned or plain. Love your recipes. Thank you
Hi Jeanette, you can use plain breadcrumbs that I usually season myself but you can get away with seasoned if that’s what you’ve got. So happy you’re enjoying the recipes!
I love watching your cooking videos. I am looking for the one where you use little neck clams and a small pasta. I just watched it earlier today.
Hi Diane, I don’t have the recipe on my website for this one yet but the recipe is written out in the description on Youtube video. The name of the video is “You’ll love this special pasta with clams”. Thank you for watching the videos – I really appreciate it.
Are you kidding me? Another recipe that replicates EXACTLY the clams I used to get at my favorite Italian restaurants on LI but now that I live near Tampa, the restaurants (even the Italian ones) don’t come close.
Hi Anthony. I really try my best to duplicate the way it’s made here where I live. I obviously want more than NY/NJ people making my recipes, but the litmus test is when someone like yourself loves it. Thank you!
Hi! Can I chop the clams up and mix them with the mixture? My family doesn’t like them whole. If so, when would I do that? Just right after they open up?
Yes, you can chop them and add right after they open.