Italian Baked Clams Oreganata Recipe
This Baked Clams Oreganata recipe is one you’ll want to keep on hand. With just a few straightforward ingredients, you can make a dish that feels both special and comforting.
Ingredients
- 2 dozen littleneck clams
- ¼ cup dry white wine
- ¼ cup olive oil
- ½ cup breadcrumbs
- ¼ cup grated parmesan cheese
- 2 cloves garlic minced
- 1 tablespoon fresh Italian parsley diced
- 1 tablespoon fresh oregano diced
- ¼ teaspoon red pepper flakes
- Pinch of salt and black pepper
- Lemon wedges for serving
Instructions
- Soak the clams in salted water for one hour. Drain and rinse well.
- Combine the olive oil, breadcrumbs, grated parmesan cheese, garlic, Italian parsley, oregano, red pepper flakes, salt, and pepper in a medium bowl.
- Add clams and white wine to a large pot. Cover, and heat for 2 minutes, until the clams are just open. Discard any clams that are unopened. Reserve clam juice in the pot.
- Remove empty side of each clam and use it to pry the clam flesh from the remaining shell. Set clam in a broil proof baking dish. Repeat for all clams. If you don’t have a broil proof baking dish, use a large stainless steel skillet.
- Pour 3 tablespoons of reserved clam juice into the breadcrumb mixture.
- Top each clam with breadcrumb mixture, covering the clam shell entirely. Pour remaining clam juice in the bottom of the pan, so clams are sitting in a bit of liquid. Broil for 5 minutes, until golden brown, then serve immediately.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
