🐚 Baked Clams (Clams Oreganata Style)
🍽️ Serves: 4–6 (as an appetizer)
⏱️ Ready in: ~30 minutes
📝 Ingredients:
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2 dozen little neck clams, scrubbed and rinsed
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1 cup breadcrumbs (preferably Italian-style)
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3–4 cloves garlic, finely minced
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2 tbsp parsley, finely chopped
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1/4 cup Parmesan or Pecorino Romano cheese (optional but classic)
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1/2 tsp dried oregano
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1/4 cup olive oil (plus more for drizzling)
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2 tbsp lemon juice
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Salt & pepper to taste
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2 tbsp butter, melted (optional)
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Lemon wedges, for serving
👩🍳 Instructions:
1. Preheat oven:
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Set to 425°F (220°C).
2. Steam the Clams (to open):
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Place cleaned clams in a wide pot with a splash of water or white wine.
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Cover and steam for 5–7 minutes, just until clams open. Discard any that don’t.
3. Prepare the Filling:
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In a bowl, mix breadcrumbs, garlic, parsley, oregano, cheese (if using), salt, and pepper.
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Stir in olive oil and lemon juice until the mixture resembles wet sand. Add melted butter for extra richness (optional).
4. Assemble:
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Remove the top shell from each clam and loosen the meat from the bottom shell.
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Spoon about 1–2 tsp of breadcrumb mixture on top of each clam.
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Drizzle lightly with olive oil.
5. Bake:
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Arrange clams on a baking sheet (use foil or rock salt to keep them steady).
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Bake for 10–12 minutes, or until golden brown on top.
6. Finish & Serve:
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Serve hot with lemon wedges and extra parsley if desired.
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A dash of hot sauce or a touch of melted garlic butter is great, too.
🧠 Tips:
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Don’t overbake — clams can turn rubbery.
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Make the breadcrumb topping ahead of time and keep it chilled for easy prep.
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Want extra crunch? Broil for 1–2 minutes at the end.
Would you like a stuffed clam variation (clams casino) or a breadcrumb-free version with more herbs and citrus?