Description
Savor the classic Italian flavors of Clams Oreganata, featuring fresh littleneck clams topped with a savory breadcrumb mixture. Baked until golden, this dish makes for an impressive appetizer or light main course, perfect for any gathering. Enjoy with a squeeze of lemon and crusty bread to soak up the delicious juices.
Ingredients
Scale
- 24 fresh littleneck clams
- 1 cup fresh breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup olive oil
- 1 lemon, cut into wedges (for serving)
- Salt and pepper to taste
Instructions
- Rinse the clams under cold running water, scrubbing the shells gently with a brush to remove any sand or grit.
- Place the cleaned clams in a bowl of cold water for about 20 minutes to allow them to expel any remaining sand. Drain and set aside.
- In a medium mixing bowl, combine fresh breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, dried oregano, and red pepper flakes (if using).
- Drizzle in the olive oil and mix until the breadcrumbs are evenly coated. The mixture should be moist but not soggy; add more olive oil if needed.
- Season with salt and pepper to taste, keeping in mind that Parmesan is already salty.
- Preheat your oven to 400°F (200°C).
- Arrange the cleaned clams in a single layer in a baking dish, hinge side down.
- Spoon a generous amount of the breadcrumb mixture onto each clam, pressing it down slightly.
- Bake the clams in the preheated oven for about 10-12 minutes, or until the topping is golden brown and the clams have opened. Discard any clams that remain closed.
- Remove the baking dish from the oven and let it cool for a minute. Serve the clams hot, garnished with lemon wedges.
- Squeeze fresh lemon juice over the clams before eating for added brightness. Enjoy with crusty bread to soak up the juices.
Notes
- Substitute littleneck clams with other fresh clams if needed.
- Customize the breadcrumb topping with herbs like basil or thyme, or add sun-dried tomatoes for extra flavor.
- Prepare the breadcrumb mixture ahead of time and store in the fridge for convenience.
- Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
- Prep Time: 15 minutes
- Cook Time: 12 minutes