BAKED CLAMS OREGANATA

by - 5:13 AM

The briny flavor of the clams with the crispy breadcrumb coating makes this dish
one of my favorite appetizers, and it is also a go-to recipe in Lidia’s Italy in America.
The topping used here for the clams is also great to put on top of fish such as
halibut, salmon, or sole when baking. Clams Oreganata have become a classic
Italian American dish, much beloved and often found on mixed-antipasto plates.
SERVES 6
36 littleneck clams, shucked, half the shells reserved, juices reserved and strained
1½ cups fine dry breadcrumbs
½ cup finely chopped red bell pepper
¼ cup finely chopped fresh Italian parsley
1 teaspoon dried oregano
½ teaspoon kosher salt
6 tablespoons extra-virgin olive oil
½ cup dry white wine
Lemon wedges for serving (optional)
Preheat the oven to 425 degrees F.
Coarsely chop the shucked clams, and put in a large bowl. Add the breadcrumbs, bell
pepper, parsley, oregano, and salt. Drizzle with 2 tablespoons olive oil, and toss with a
fork to combine.
Stuff the clam shells with the filling, and place on a rimmed baking sheet. Drizzle each
clam with a little of the reserved clam juice, pouring any extra juice, along with the
white wine, into the bottom of the pan. Drizzle the clams with 3 tablespoons olive oil,
and drizzle the remaining tablespoon oil in the bottom of the pan.
Bake until the clam stuffing is browned and crispy, about 15 minutes. To serve, set the
clams on a plate with the remaining sauce and a wedge of fresh lemon if desired.

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