Baked Clams Oreganata
This recipe for Baked Clams Oreganata features littleneck clams briefly opened in the oven, then topped generously with a savory mixture of bread crumbs, garlic, fresh oregano, and parsley. The clams are then broiled to achieve a golden, crispy topping while keeping the clams moist and tender. A classic Italian appetizer, perfect for sharing.
Equipment
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Butter Knife For prying open clam shells
- 1 Measuring Spoons
Ingredients
Main
- 1 dozen littleneck clams scrubbed
- 1 cup plain bread crumbs
- 2 cloves garlic smashed and chopped
- 3 tablespoons finely chopped fresh oregano leaves
- 2 tablespoons finely chopped Italian parsley leaves
- Pinch crushed red pepper flakes
- Kosher salt
- 2 to 3 tablespoons extra-virgin olive oil
- 1/2 to 3/4 cup chicken stock
Instructions
- Preheat the oven to 450 degrees F.
- Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. We don't want to cook the clams, we just want them to open a little.
- Using a butter knife pry the clams open and remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell. This will allow for easy eating.
- Preheat the broiler and adjust the rack to the top shelf.
- In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until well combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed.
- Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist.
- Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy.
Notes
To ensure tender clams, be precise with the initial oven cooking; they should just barely open. The key step of detaching the clam from its bottom shell simplifies eating. For the topping, ensure the bread crumb mixture is "quite wet" from the chicken stock and olive oil; this prevents it from drying out under the broiler. Firmly pack the topping onto each clam, securing the edges, and add about 1/2 cup of water to the baking sheet. These steps are vital for maintaining the clams' moisture and succulence while achieving a perfectly crispy, golden-brown crust. Always taste and adjust seasoning for the bread crumb mixture before topping.