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

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.

Questions

Can I make Baked Clams Oreganata gluten-free?

Yes. The gluten in this entry is 1 cup plain dry breadcrumbs. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Baked Clams Oreganata keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through.

Can I halve or double Baked Clams Oreganata?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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