Name: Clams Oreganata Recipe
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: Italian-American
Ingredients: 3 pounds littleneck clams (about 50 clams); 2 tablespoons kosher salt (for purging); 1 cup panko breadcrumbs; 1 tablespoon dried oregano; 1/2 teaspoon garlic powder; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon red pepper flakes; 1 tablespoon lemon zest; 1/4 cup freshly grated parmesan cheese; 2 tablespoons extra virgin olive oil; 1/4 cup fresh parsley, finely chopped

Jump to Recipe· 4.2 from 7 reviews

If you’re craving a dish that bursts with bright flavors and a satisfying crunch, the Clams Oreganata Recipe is your answer. This classic Italian-American delight combines briny littleneck clams topped with a zesty, herby panko breadcrumb mixture, then baked to golden perfection. Every bite is a harmonious balance of tender clam meat, aromatic oregano, sharp parmesan cheese, and a hint of heat from red pepper flakes. It’s a crowd-pleaser that feels both elegant and comforting—a perfect dish to share with friends or treat yourself to something truly special.

Ingredients You’ll Need

The image shows four clam shells filled with a crumb topping that is golden brown and slightly crispy, with toasted bits adding texture. Each shell has a layer of green herb leaves scattered on top, adding a fresh look with vibrant green color. The clams rest on a white marbled surface that adds a clean, bright background. In the corner, there is a wedge of lemon with a pale yellow color, slightly shadowed, adding a fresh and zesty element to the scene. Photo taken with an iphone --ar 4:5 --v 7

Simple yet essential, the ingredients in this Clams Oreganata Recipe each play a key role in creating that irresistible blend of textures and flavors. From fresh clams to vibrant herbs and crispy breadcrumbs, everything comes together to elevate the dish.

3 pounds littleneck clams: The star of the show—fresh and briny, these give you tender meat and a delightful ocean flavor.
2 tablespoons kosher salt (for purging): Helps to clean the clams thoroughly and ensure no gritty surprises in your bite.
1 cup panko breadcrumbs: Light and airy, they provide the signature crunch topping.
1 tablespoon dried oregano: Brings that classic Italian herb fragrance, the heart of the oreganata flavor.
1/2 teaspoon garlic powder: Adds a gentle depth and warmth to the breadcrumb mixture.
1 teaspoon kosher salt: Balances the flavors perfectly, ensuring the topping isn’t bland.
1/4 teaspoon freshly ground black pepper: Offers a subtle kick and aromatic bite.
1/4 teaspoon red pepper flakes: Injects a touch of heat to keep things lively but not overpowering.
1 tablespoon lemon zest: Brightens the dish with fresh citrus notes that beautifully contrast the rich flavors.
1/4 cup freshly grated parmesan cheese: Adds savory umami and a cheesy crust that melts slightly under the broiler.
2 tablespoons extra virgin olive oil: Binds the breadcrumb mixture and brings a fruity smoothness.
1/4 cup fresh parsley, finely chopped: A fresh, vibrant garnish that complements and refreshes each bite.

How to Make Clams Oreganata Recipe

Step 1: Clean and Purge the Clams

Start by giving your littleneck clams a thorough scrub under cool, running water using a stiff brush. This ensures any grit on the shells is removed. Then, fill a large bowl with cool water and kosher salt, and submerge the clams. Refrigerate them in this salty bath for at least one hour but no longer than two hours. This crucial step helps the clams expel any sand and grit from inside, so you enjoy a smooth, sand-free bite every time.

Step 2: Bake the Clams

Once purged and cleaned, preheat your oven to 350°F. Arrange the clams on a rimmed baking sheet. Bake until the clams have just opened, which signals they’re cooked through and ready for the next step. Any clams that remain tightly closed should be discarded, as they’re likely not safe to eat.

Step 3: Prepare the Clams for Stuffing

Carefully lift each clam from the tray, draining any liquid into a bowl. Using a butter knife, gently pry apart the half-open clam, discarding the top shell but keeping the clam meat nestled in the bottom shell. This keeps the clam intact and ready to hold the delicious topping.

Step 4: Make the Oreganata Mixture

In a medium bowl, combine panko breadcrumbs, dried oregano, garlic powder, kosher salt, black pepper, red pepper flakes, lemon zest, freshly grated parmesan, chopped parsley, and extra virgin olive oil. Stir until the mixture is evenly moistened and beautifully fragrant with herbs and citrus.

Step 5: Stuff and Broil the Clams

Spoon a firm teaspoon of the oreganata topping onto each clam, pressing lightly to stay within the shell’s edges. Place the baking sheet under the broiler set to high. Watch carefully as the topping crisps and turns a gorgeous golden brown, roughly 3 to 6 minutes depending on your broiler’s power. This final step brings out the irresistible crunch and deep flavor that make this Clams Oreganata Recipe so beloved.

Step 6: Serve with a Lemon Squeeze and Parsley

Transfer the clams to a serving platter using tongs. Squeeze fresh lemon over the top to add a bright finish that perfectly cuts through the richness. Garnish with additional parsley for a pop of color and freshness. Serve immediately for the best experience.

How to Serve Clams Oreganata Recipe

The image shows a metal tray filled with many small clam shells, each one topped with a golden brown breadcrumb mixture that looks crispy and crumbly. The shells have a light cream and purple color with a rough texture. Small green herb pieces are scattered on and around the clams for decoration. There are also a few bright yellow lemon wedges placed on the tray, adding a fresh contrast. The whole scene is set on a white marbled surface with natural light highlighting the textures of the toasted topping and shells. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly chopped parsley and a generous squeeze of lemon juice are classic garnishes that highlight the flavors in this Clams Oreganata Recipe. The parsley gives it a pop of green brightness, while the lemon adds an invigorating citrusy lift that balances the richness perfectly.

Side Dishes

Pair your Clams Oreganata with crusty Italian bread or garlic bread to soak up any luscious juices left behind. A crisp green salad or roasted vegetables can add refreshing contrast and balance. For a heartier meal, consider serving alongside a light pasta tossed with olive oil, garlic, and chili flakes.

Creative Ways to Present

For a festive twist, arrange the clams on a bed of rock salt or seaweed for a stunning coastal-inspired presentation. You can also serve them individually on single-use spoons or small plates for a cocktail party appetizer. For a family-style dinner, stack them high on a beautiful platter with lemon wedges and parsley sprigs scattered throughout.

Make Ahead and Storage

Storing Leftovers

If by chance you have leftovers, store them in an airtight container in the refrigerator. It’s best to keep the clams and topping together to retain flavor and moisture, but enjoy them within 1 to 2 days for optimal freshness and taste.

Freezing

Because of the delicate texture of cooked clams, freezing is generally not recommended for this Clams Oreganata Recipe. Freezing and thawing can cause the clam meat to become rubbery and decline in quality. Fresh is always best here!

Reheating

When reheating, use a low oven temperature around 275°F and cover loosely with foil to prevent the clams from drying out. Heat just until warmed through, about 10 minutes. Avoid microwaving as it can toughen the clams and make the topping soggy instead of crisp.

FAQs

What type of clams work best for Clams Oreganata Recipe?

Littleneck clams are ideal for this recipe because they’re small, sweet, and tender. They open easily when cooked and provide just the right amount of meat in each shell for stuffing.

Can I use fresh herbs instead of dried oregano?

Yes! While dried oregano adds a strong, concentrated flavor, fresh oregano can be used for a lighter, more delicate herbal note. If substituting fresh, use about three times the amount, finely chopped, and adjust seasoning to taste.

Is there a substitute for panko breadcrumbs?

Traditional breadcrumbs can be used if panko is unavailable, but keep in mind panko adds extra crunch due to its larger flakes. For a similar texture, you might pulse regular breadcrumbs lightly in a food processor.

How long should I purge clams before cooking?

One to two hours is the sweet spot for purging clams in salted water. Purging longer risks killing the clams, which can negatively affect freshness and safety, so it’s best to stick to this timeframe.

Can I prepare the oreganata mixture ahead of time?

Absolutely! The breadcrumb mixture can be made a day in advance and stored in the refrigerator. This allows the flavors to meld beautifully. Just bring it to room temperature before topping the clams and broiling.

Final Thoughts

There’s something truly magical about baking clams topped with herby, cheesy, and crispy oreganata breadcrumbs—the Clams Oreganata Recipe is a treasure that brings joy with each bite. Whether you’re hosting a dinner party or enjoying a cozy night in, this dish is bound to impress and satisfy. Don’t hesitate to give it a try and make this flavorful classic a new favorite in your home kitchen.