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5 from 22 votes

Clams Oreganata

Fresh clams are stuffed with garlicky breadcrumbs and baked in white wine and butter!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Italian
Servings: 4
Author: James Delmage

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!

Video

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

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