Baked Clams Oreganata

Baked Clams Oreganata

1 Dozen Scrubbed Littleneck Clams

1 Cup Bread Crumbs

1 Tablespoon Finely Grated Parmesan Cheese

2 Cloves Minced Garlic

2 Tablespoons Finely Chopped Flat Parsley Leaves

2 Tablespoons Finely Chopped Fresh Oregano Leaves

¼ Teaspoon Crushed Red Pepper Flakes

¼ Teaspoon Kosher Salt

2 Tablespoons Olive Oil

2/3 Cup Clam Juice

1 Tablespoon Freshly Squeezed Lemon Juice

Preheat the oven to 450° F.  Put the clams in a single layer on a baking sheet.  Put in the oven for 3 minutes or until the clams begin to open slightly.  Remove from the oven and pry the clams open with an oyster knife or a butter knife.  Discard the tops of the shells.  Use the knife to completely loosen the clam from the bottom of the shell. 

Preheat the oven to broil and move the top rack to within 3 inches of the broiler.

In a medium bowl combine the bread crumbs, Parmesan cheese, garlic, parsley, oregano, crushed red pepper and salt.  Add the olive oil and stir well. Add the clam juice and the lemon juice.  Stir well.  The mixture will be moist. Use a spoon and your fingers to stuff each clam with the crumb mixture.  Press the mixture down and divide the mixture evenly between the clams.  Put the clams back into the baking pan.  Add ½ cup of water to the pan.  Slide the pan under the broiler and cook for 5 minutes.  Check for browning.  Once browned and crisp, remove and serve.  Serves 4

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