Grilled Clams Oreganate
Elevate your summer grilling game with Grilled Clams Oreganate, a dazzling appetizer that combines briny littleneck clams with a savory breadcrumb topping. Infused with the vibrant flavors of garlic, fresh parsley, parmesan cheese, and a hint of oregano, this dish is finished with a light drizzle of olive oil for a golden, crispy finish. The smoky char from the grill perfectly complements the delicate seafood, while a squeeze of fresh lemon brings a bright, zesty touch to every bite. Quick and easy to prepare, these clams make a show-stopping starter, ideal for backyard barbecues or elegant al fresco gatherings. For added flair, sprinkle a pinch of red chili flakes for a subtle kick. Ready in just 25 minutes, this recipe is a seafood lover’s dream, and pairs beautifully with a chilled glass of white wine.
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Recipe Information
Ingredients
- 24 pieces Fresh littleneck clams
- 1 cup Breadcrumbs
- 0.333 cup Grated parmesan cheese
- 2 cloves Fresh garlic, minced
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Dried oregano
- 0.25 teaspoon Red chili flakes (optional)
- 0.25 cup Olive oil
- 1 piece Lemon, cut into wedges
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your grill to medium-high heat (about 400°F). Clean the grates and lightly oil them to prevent sticking.
Scrub the clams under cold running water to remove any sand or debris. Discard any clams that are cracked or do not close when tapped.
In a medium bowl, combine the breadcrumbs, grated parmesan cheese, minced garlic, parsley, dried oregano, and red chili flakes (if using).
Drizzle the olive oil over the breadcrumb mixture and stir until the mixture is evenly moistened. Add salt and black pepper to taste.
Place the cleaned clams directly on the grill grates, hinge side down, and close the grill lid. Let the clams cook for about 3-5 minutes, or until they begin to open.
Once the clams have opened, use tongs to carefully remove them from the grill. Discard any clams that remain closed after cooking.
Detach the top shells of the clams, leaving the meat in the bottom shells. Spoon about 1 tablespoon of the breadcrumb mixture onto each clam, pressing lightly to adhere.
Return the clams to the grill, shell-side down, and cook for another 3-5 minutes with the grill lid open, until the topping is golden and crispy.
Carefully transfer the grilled clams to a serving platter. Squeeze fresh lemon juice over the clams and serve immediately with additional lemon wedges on the side.
Nutrition Facts
Calories |
1339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 3883 mg | 169% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 7.9 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 557 mg | 43% | |
| Iron | 65.8 mg | 366% | |
| Potassium | 966 mg | 21% | |
*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.
