Clams Oreganata
User Reviews
5
Clams Oreganata
Description
This recipe begins by partially baking the clams just until their shells crack open slightly, allowing for easy shucking while retaining moisture. The clams are then topped with a seasoned breadcrumb mixture containing oregano, parsley, garlic, crushed red pepper flakes, lemon juice, and olive oil, ensuring a flavorful, moist crust after broiling.
The broiling step crisps the breadcrumb topping while the pan juices—made from white wine, clam juice, and butter—infuse the clams with savory richness. Drizzling extra olive oil onto each clam before broiling enhances moisture and flavor. The dish balances tender clam meat with a crunchy, herbaceous crust and a tangy lemon finish.
Clams Oreganata are best eaten immediately to preserve texture and flavor. The leftover sauce is flavorful and suitable for dipping bread, making full use of the pan juices. This appetizer or seafood course brings a pleasant contrast of textures and flavors, showcasing fresh seafood with an Italian herb influence.
Ingredients
- 2 dozen littleneck clams
- 1/2 cup (50g) plain breadcrumbs
- 1/4 cup (60g) extra virgin olive oil divided
- 1/2 teaspoon oregano dried
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes crushed, hot
- 3 tablespoon Italian flat-leaf parsley minced
- 1/2 teaspoon kosher salt Diamond Crystal brand
- 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
- Use littleneck clams or similarly small clams for best results.
- Bake clams initially just until they slightly open (2-3 minutes) to prevent overcooking.
- Extra clam juice can be strained and supplemented with store-bought clam juice or chicken stock if needed.
- Ensure the breadcrumb topping is moist and well-drizzled with olive oil to stay soft during broiling.
- Consume clams immediately after cooking; reheating is not recommended.
- The sauce from the pan is excellent for bread dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 12.3g | 4% |
| Protein | 10.5g | 21% |
| Fat | 16.9g | 26% |
| Saturated Fat | 3.8g | 19% |
| Cholesterol | 31mg | 10% |
| Sodium | 450mg | 19% |
| Potassium | 270mg | 6% |
| Fiber | 0.6g | 2% |
| Sugar | 1.1g | 2% |
| Calcium | 59mg | 6% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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