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Clams Oreganata Recipe

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Clams Oreganata is a classic Italian-American seafood dish featuring littleneck clams baked with a flavorful topping of breadcrumbs, oregano, garlic, parmesan, and lemon zest. This recipe is easy to prepare, starting with purging and roasting the clams, then broiling them with a savory oreganata crust until golden and crispy. Perfect as an appetizer or a light main, these clams offer a delicious balance of briny shellfish and herbaceous, buttery topping.

Ingredients

Clams

  • 3 pounds littleneck clams (about 50 clams)
  • 2 tablespoons kosher salt (for purging)
  • 1/2 cup white wine

Oreganata Topping

  • 1 cup panko breadcrumbs
  • 1 tablespoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon lemon zest
  • 1/4 cup freshly grated parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white wine
  • 1/4 cup fresh parsley, finely chopped

Instructions

  1. Clean and purge the clams: Using a stiff brush, scrub the clams thoroughly under cool running water to remove dirt. Then fill a large bowl with cool water and 2 tablespoons kosher salt. Submerge the clams and refrigerate for 1 to 2 hours to purge sand and impurities. Remove clams carefully, leaving any sand behind in the bowl.
  2. Bake the clams: Preheat the oven to 350°F (175°C). Arrange the purged clams on a rimmed baking sheet and pour 1/2 cup white wine over them. Roast in the oven for about 5 minutes until most clams open. If many remain closed, continue roasting in 2-minute increments until most are open. Remove from oven and allow to cool slightly.
  3. Make the oreganata topping: In a large bowl, combine 1 cup panko breadcrumbs, 1 tablespoon dried oregano, 1/2 teaspoon garlic powder, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes, 1 tablespoon lemon zest, and 1/4 cup grated parmesan. Drizzle 2 tablespoons olive oil and 2 tablespoons white wine over the mixture. Use your hands to thoroughly mix until moist and crumbly like wet sand. Set aside.
  4. Prepare the clams for stuffing: Once cooled, carefully pour off excess liquid from the baking sheet. Hold each clam over a bowl and pry open the top shell with a butter knife, discarding the top shell into the bowl. Gently detach the clam meat from the bottom shell and place the bottom shell with clam meat back on the baking sheet. Discard any clams that did not open.
  5. Stuff and broil the clams: Preheat the broiler to the highest setting. Spoon about one teaspoon of the oreganata mixture firmly on top of each clam, pressing lightly to keep it in place. Broil for 3 to 6 minutes or until the topping is golden brown and crispy, watching closely to prevent burning.
  6. Serve the clams: Using tongs, transfer the clams to a serving platter. Squeeze the juice of half a zested lemon over them and garnish with the chopped fresh parsley. Serve immediately while hot and crispy.

Notes

  • Do not soak clams for more than 2 hours to avoid killing them.
  • Check clams frequently under the broiler to prevent burning the breadcrumb topping.
  • Discard any clams that do not open during baking as they may not be safe to eat.
  • Panko breadcrumbs give a lighter, crispier topping than regular breadcrumbs.
  • Fresh lemon zest and parsley add bright, fresh flavors to balance the richness.

Find it online: https://recipethrive.com/clams-oreganata-recipe/