Clams Oreganata Recipe
Baked clams topped with bread crumbs & oregano.
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Ingredients
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Clams
Topping
Method
Preparation of Clams
- 1
Preheat Oven
Preheat your oven to 375°F (190°C).
- 2
Clean Clams
Rinse the clams under cold water to remove any sand or grit. Discard any clams that are open and do not close when tapped.
- 3
Steam Clams
In a large pot, add about an inch of water and bring it to a boil. Add the clams to the pot, cover it, and steam for about 5-7 minutes or until the clams open.
- 4
Prepare Clams for Baking
Remove the clams from the pot and let them cool slightly. Carefully remove the top shell and place the clam meat back in the bottom shell. Arrange the prepared shells on a baking sheet.
Topping Preparation
- 5
Make Topping
In a mixing bowl, combine the Italian bread crumbs, chopped parsley, minced garlic, dried oregano, olive oil, salt, black pepper, and lemon zest. Mix until well combined.
Assembly and Baking
- 6
Fill Clams
Spoon the breadcrumb mixture generously over each clam in its shell, pressing down gently to pack it.
- 7
Bake Clams
Place the baking sheet in the preheated oven and bake the clams for 10-12 minutes, or until the topping is golden brown and crispy.
- 8
Serve
Once baked, remove from the oven and let cool for a few minutes before serving.
