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Italian Baked Stuffed Clams Oreganata
This recipe for Italian baked stuffed clams, or clams oreganata, brings together fresh littleneck clams, crispy panko breadcrumbs, and a burst of flavors from pecorino romano, parsley, white wine, and lemon juice. Perfect to kick-start any seafood dinner, this easy and delicious appetizer will transport your taste buds straight to the charming Italian coasts.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 24 clams
Calories: 49 kcal
Course:
Appetizer
Cuisine:
Italian
Ingredients
- ½ cup 1 stick unsalted butter
- 2 medium shallots minced
- 2 cloves garlic minced
- ½ cup panko breadcrumbs
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon minced fresh Italian parsley plus more for garnish
- ¼ cup grated pecorino romano cheese
- ½ cup dry white wine
- 2 dozen littleneck clams scrubbed clean
- salt to taste
- lemon wedges for serving
Notes
- You can also use larger clams, like top necks, but you will need to either double the filling or reduce the amount of clams to 12.
- Most commercial clams have already been purged, but you can do it again to be sure they aren't sandy. Place the clams in a bowl of cold, salted water for about 30 minutes, then scrub clean and refrigerate until ready.
- Check to make sure the clams are all alive before cooking. A dead clam will be slightly open when raw. If a clam is open, give it a gentle tap. If it closes, it’s alive.
- The key is to cook the clams as little as possible so they don't get rubbery. Check the pot every 30 seconds and remove them as soon as they just begin to open.
- Some clams may take much longer to open - give them at least 10 minutes before giving up. If they don’t open up by that point, throw them away as they may be bad.
- You can also opt to shuck the clams and stuff them raw if you prefer, but I find it's easier to steam them open. They will not get tough as long as you remove them from the pot the second they open.
- Clams oreganata can be prepared and frozen for up to a month, then baked off right before serving. Reduce the oven to 425 and cook for 18-20 minutes before broiling.
Nutrition Information
Calories
49kcal
(2%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
11mg
(4%)
Sodium
23mg
(1%)
Potassium
19mg
(1%)
Fiber
0.2g
(1%)
Sugar
0.3g
(1%)
Vitamin A
138IU
(3%)
Vitamin C
1mg
(1%)
Calcium
17mg
(2%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 24clams
Amount Per Serving
Calories 49
% Daily Value*
| Calories | 49kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 23mg | 1% |
| Potassium | 19mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 0.3g | 1% |
| Vitamin A | 138IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.