Clams Oreganata Recipe
Panko breadcrumbs, chopped oregano, parsley, white wine, lemon
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Ingredients
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Clams
Topping
Method
Preparation
- 1
Clean the clams
Rinse the fresh clams under cold water to remove any sand or grit. Scrub the shells with a brush to ensure they are clean. Discard any clams that are open and do not close when tapped.
- 2
Preheat oven
Preheat your oven to 375°F (190°C).
Making the Topping
- 3
Prepare the breadcrumb mixture
In a mixing bowl, combine the panko breadcrumbs, chopped oregano, chopped parsley, minced garlic, olive oil, salt, and black pepper. Mix well until the breadcrumbs are evenly coated.
- 4
Incorporate white wine and lemon
Add the white wine and the juice of one lemon to the breadcrumb mixture. Stir until well combined and set aside.
Assembling and Baking
- 5
Arrange the clams
Place the cleaned clams in a single layer on a baking sheet or in a large oven-safe dish.
- 6
Add the topping
Spoon the breadcrumb mixture generously over each clam, pressing down lightly to ensure it sticks.
- 7
Bake the clams
Transfer the baking sheet to the preheated oven and bake for 15-20 minutes, or until the topping is golden brown and the clams have opened.
- 8
Serve
Remove the clams from the oven and let them cool for a minute. Serve warm, garnished with additional lemon wedges if desired.