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.
Ingredients
- 24 littleneck clams (scrubbed clean), shucked, on half shell
- 1 cup plain dry breadcrumbs
- 4 cloves 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 cloves 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.