Hey everyone, it’s Anne Carter here from Beyond the Bayou Blog. Today, I want to share my take on a Classic Italian Dish: Clams Oreganata. This recipe holds a special place in my heart, reminding me of family gatherings by the Gulf Coast.
Clams oreganata is perfect for those nights when you want something a bit fancy without too much fuss. It’s quick to make but looks impressive on the plate. The combination of briny clams, crispy breadcrumbs, and aromatic herbs creates a flavor that’s hard to beat.
Whether you’re cooking for a crowd or treating yourself to a nice dinner, this dish delivers. So, let’s head to the kitchen and get started on this tasty seafood adventure together.
What Type Of Clams For Oreganata?
For this recipe, I used littlenecks. These clams are abundant here on Long Island (named after Littleneck Bay in western Long Island) and are commonly found in most grocery stores and fish markets along the East Coast.
Littlenecks are sold in bags of 10-12 per pound, making them the perfect size for this recipe. They are a particular size of Quahog clams, smaller than other types like topneck, cherrystone, and chowder clams. While they are all the same species, the size difference sets them apart.
If you can’t find littlenecks, you can use topnecks, though they aren’t as commonly sold. It’s best to save the larger cherrystone and chowder clams for clam chowder, as they tend to be tougher and better suited for soups.
Clams Oreganata Recipe
Equipment
- Baking sheet
- Mixing Bowl
- Knife
- Measuring Spoons
- Mixing Bowl
- Knife
- Measuring Spoons
Ingredients
- 2 dozen Littleneck clams
- 1/2 cup breadcrumbs
- 1/4 cup extra virgin olive oil divided
- 1/2 teaspoon dried oregano
- 2 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoon parsley minced
- 1/2 teaspoon kosher salt
- 1/4 cup white wine divided
- 1 tablespoon lemon juice
- 3/4 cup clam juice or chicken stock
- 2 tablespoons butter
- 1 large lemon cut into wedges for serving
Instructions
- Cook clams at 425°F until slightly open, then carefully open and discard top shells.
- Mix breadcrumbs, salt, garlic, red pepper flakes, parsley, oregano, lemon juice, 2 tbsp olive oil, and 1/4 cup clam juice.
- Pack clams with breadcrumb mixture, ensuring they’re tightly sealed.
- Place clams on a baking sheet, add wine, remaining clam juice, and butter to the pan.
- Sprinkle a bit of breadcrumbs into the pan, drizzle olive oil on each clam, and broil for 5-7 minutes.
- Plate clams when golden brown, pour pan juices around them, and serve with lemon wedges.
Nutrition
What To Serve With Clams Oreganata?
