Baked Clams Oreganata

Name: Baked Clams Oreganata
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 24 littleneck clams (scrubbed clean), shucked, on half shell; 1 cup plain dry breadcrumbs; 4 garlic cloves, minced; 4 tbsp fresh flat-leaf parsley, finely chopped; 1 tsp dried oregano; 1/4 tsp red pepper flakes; 6 tbsp extra-virgin olive oil; 4 tbsp dry white wine (or clam juice); 2 lemon, cut in wedges; 1/2 tsp salt

A classic Italian-American steakhouse appetizer of littleneck clams on the half-shell topped with a garlicky, herbed breadcrumb stuffing and baked until golden.

32 minMediumServes 4220 cal/serving

Italian-AmericanAppetizerOvenPescatarianLow CarbDairy-FreePork-FreeCorn-Free

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Ingredients

24 littleneck clams (scrubbed clean), shucked, on half shell
1 cup plain dry breadcrumbs
4 garlic cloves, minced
4 tbsp fresh flat-leaf parsley, finely chopped
1 tsp dried oregano
1/4 tsp red pepper flakes
6 tbsp extra-virgin olive oil
4 tbsp dry white wine (or clam juice)
2 lemon, cut in wedges
1/2 tsp salt

Instructions

1

Preheat oven to 450°F (230°C). Arrange 24 shucked, on half shell littleneck clams (scrubbed clean) on a rimmed baking sheet, nestling them in rock salt or crumpled foil to keep them level.
2

Mix 1 cup plain dry breadcrumbs, 4 minced garlic cloves, 4 tbsp finely chopped fresh flat-leaf parsley, 1 tsp dried oregano, 1/4 tsp red pepper flakes, and 1/2 tsp salt in a bowl. Drizzle in 6 tbsp extra-virgin olive oil and stir until the crumbs are evenly moistened and hold together when pressed.
3

Spoon about a teaspoon of the breadcrumb mixture onto each clam, pressing gently to compact. Drizzle a few drops of 4 tbsp dry white wine (or clam juice) over each stuffed clam.
4

Bake in the hot oven until the breadcrumb topping is deep golden brown and the clams are heated through, about 10-12 minutes.
5

Serve immediately with 2 cut in wedges lemon wedges for squeezing over the top.

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Questions

What is Baked Clams Oreganata?

A classic Italian-American steakhouse appetizer of littleneck clams on the half-shell topped with a garlicky, herbed breadcrumb stuffing and baked until golden. This reference files it under Italian-American appetizer: made in the oven, rated medium and about 32 minutes start to finish.

What oven temperature does Baked Clams Oreganata need?

For Baked Clams Oreganata, the oven is set to 450 F (about 230 C) in step 1. The longest stretch at that heat is 12 minutes, in step 4.

What can I use instead of white wine in Baked Clams Oreganata?

The entry for Baked Clams Oreganata calls for 4 tbsp dry white wine (or clam juice). In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

How hot is Baked Clams Oreganata?

Moderately. The heat in Baked Clams Oreganata comes from 1/4 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Baked Clams Oreganata contain shellfish?

Yes: 24 littleneck clams (scrubbed clean), shucked, on half shell and 4 tbsp dry white wine (or clam juice). The full allergen list for this entry is gluten and shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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