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Clams Oreganata Recipe

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4.2 from 7 reviews

A classic Italian-American appetizer featuring littleneck clams baked and broiled with a flavorful oreganata topping made from panko breadcrumbs, oregano, garlic, lemon zest, and Parmesan cheese, finished with fresh parsley and a squeeze of lemon.

Ingredients

For the clams:

  • 3 pounds littleneck clams (about 50 clams)
  • 2 tablespoons kosher salt (for purging)

For the oreganata:

  • 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

Instructions

  1. Clean and purge the clams. Using a stiff brush, scrub your clams thoroughly under cool water. Fill a large bowl with cool water and the kosher salt. Place the clams in the bowl and refrigerate for at least 1 hour and up to 2 hours to allow them to purge sand. Avoid soaking any longer to prevent killing the clams. After soaking, carefully lift clams out of the water, leaving any sand behind in the bowl.
  2. Bake the clams. Preheat the oven to 350°F (175°C). Arrange the clams on a rimmed baking sheet and bake until the clams have opened, which takes about 10-15 minutes. Remove from the oven and let cool slightly.
  3. Prepare the clams. When cool enough to handle, carefully pour off any excess liquid from the baking sheet. Place a medium bowl next to the sheet tray. Holding each clam over the bowl to catch any liquid, slide a butter knife between the two halves of the slightly opened clam and pry the top shell loose. Discard the top shell into the bowl. Using the tip of the butter knife, gently disengage the clam meat from the bottom shell. Return each bottom shell with the clam meat to the baking sheet. Discard any clams that did not open during baking.
  4. Stuff and broil the clams. Preheat the broiler to its highest setting. Firmly press a packed teaspoon of the oreganata mixture on top of each opened clam, ensuring it stays within the shell. Broil for 3 to 6 minutes until the topping is golden brown and crispy. Watch closely to avoid burning.
  5. Serve the clams. Using tongs, transfer the clams to a serving platter. Squeeze the juice of half a lemon over the clams and garnish with fresh parsley. Serve immediately while warm.

Notes

  • Ensure clams are alive before cooking; discard any with broken shells or that do not close when tapped.
  • Do not soak clams in salt water for more than 2 hours to avoid killing them.
  • Breadcrumb topping can be made ahead and stored in an airtight container.
  • Adjust red pepper flakes according to desired spice level.
  • Serve immediately to enjoy the crispy topping at its best texture.

Find it online: https://marthatasty.com/clams-oreganata-recipe/