Description
Clams Oreganata is a classic Italian-American seafood appetizer featuring fresh littleneck clams topped with a flavorful mixture of breadcrumbs, garlic, oregano, parsley, and a hint of spice, then broiled to a golden crisp. Served with a buttery, wine-infused clam juice sauce and fresh lemon wedges, this dish offers a perfect balance of bright, savory, and herbal flavors, ideal for an elegant starter or a special occasion meal.
Ingredients
Clams
- 2 dozen Littleneck clams
Breadcrumb Topping
- 1/2 cup (50g) plain breadcrumbs
- 1/2 teaspoon dried oregano
- 2 cloves garlic, minced
- 1/4 teaspoon crushed hot red pepper flakes
- 3 tablespoons minced flat-leaf Italian parsley
- 1/2 teaspoon Diamond Crystal Kosher salt
- 1/4 cup (60g) white wine
- 1 tablespoon (15g) lemon juice
- 1/4 cup (60g) clam juice (or chicken stock), plus additional as needed
- 1/4 cup (60g) extra virgin olive oil, divided
- 2 tablespoons (28g) butter
- 1 large lemon, cut into wedges (for serving)
Instructions
- Preheat and Prepare Clams: Preheat your oven to 425°F (220°C). Place the littleneck clams on a baking sheet and cook them in the oven until they slightly open, just a few minutes. Using a butter knife, carefully open each clam, discard the top shell, and detach the clam meat from the bottom shell, placing it back inside for serving.
- Make the Breadcrumb Mixture: In a mixing bowl, combine the breadcrumbs, kosher salt, minced garlic, crushed red pepper flakes, parsley, dried oregano, lemon juice, 2 tablespoons of extra virgin olive oil, and 1/4 cup clam juice. Stir well to moisten the breadcrumbs. Taste and adjust salt or add more clam juice if the mixture seems too dry.
- Fill the Clams: Pack the breadcrumb mixture onto each clam tightly, ensuring they hold moisture during cooking.
- Prepare for Broiling: Arrange the stuffed clams on a baking sheet. Add the white wine, remaining clam juice, and butter around the clams on the sheet. Sprinkle up to 2 tablespoons of leftover breadcrumbs into the pan juices and drizzle extra virgin olive oil over each clam.
- Broil the Clams: Position the oven rack to the second highest level and set the broiler to high. Broil the clams for 5-7 minutes, watching carefully to ensure the breadcrumb topping becomes a nice golden brown without burning.
- Serve: Remove the clams from the oven and plate them. Pour the pan juices around the clams for extra flavor and serve immediately with lemon wedges for squeezing over the top.
Notes
- Use fresh littleneck clams for the best flavor and texture.
- If you prefer less heat, reduce or omit the crushed red pepper flakes.
- Make sure to watch the clams closely while broiling to avoid burning the breadcrumbs.
- Substitute chicken stock for clam juice if unavailable, but clam juice adds a more authentic seafood flavor.
- Serve immediately for the best texture and taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Broiling
- Cuisine: Italian-American
