Clams Oreganata
Elevate your appetizer game with Clams Oreganata, a classic Italian-American dish perfect for seafood lovers. This elegant recipe features tender littleneck clams topped with a golden, crispy mixture of Italian breadcrumbs, Parmesan cheese, minced garlic, fresh parsley, and a touch of oregano. A drizzle of olive oil and a splash of dry white wine infuse the clams with a subtle richness, while a squeeze of lemon adds a bright, zesty finish. The quick bake time ensures the clams stay tender and juicy, making this dish both easy to prepare and irresistibly flavorful. Serve these baked clams as an impressive starter for dinner parties, holidays, or any special occasion where bold, briny flavors belong at the center of the table.
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Recipe Information
Ingredients
- 24 pieces Littleneck clams (live, scrubbed and rinsed)
- 1 cup Breadcrumbs (preferably Italian seasoned)
- 0.25 cup Grated Parmesan cheese
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 teaspoon Dried oregano
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 3 tablespoons Olive oil
- 0.25 cup White wine (dry)
- 1 whole Lemon (for garnish, cut into wedges)
- to taste Kosher salt
- to taste Black pepper (freshly ground)
Instructions
Preheat your oven to 425°F (220°C).
Place the littleneck clams in a single layer in a large, shallow baking dish. If any clams are already open, tap them lightly on the counter. Discard any that fail to close, as they may not be safe to eat.
In a medium mixing bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, dried oregano, and crushed red pepper flakes (if using). Season the mixture with a pinch of kosher salt and freshly ground black pepper.
Add 2 tablespoons of olive oil to the breadcrumb mixture and mix well until the texture is slightly moist and crumbly.
Carefully open each clam shell using a clam knife, preserving any clam juice. If necessary, place a folded kitchen towel under the clam for stability. Discard the top shell and leave the clam meat in the bottom shell.
Using a small spoon, place a generous amount of the breadcrumb mixture over each clam, pressing slightly to create a compact topping.
Arrange the clams on the baking dish. To the dish, pour the white wine and drizzle the remaining 1 tablespoon of olive oil over the clams.
Place the dish in the preheated oven and bake for 8-10 minutes, or until the breadcrumb topping is golden brown and the clams are fully cooked and tender.
Remove the clams from the oven and allow them to cool for 1-2 minutes before serving.
Serve warm with lemon wedges on the side for squeezing over the clams. Enjoy this flavorful and elegant appetizer!
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 2292 mg | 100% | |
| Total Carbohydrate | 102.5 g | 37% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 11.5 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 525 mg | 40% | |
| Iron | 65.1 mg | 362% | |
| Potassium | 799 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
