Baked Clams Oreganata Recipe
Make Baked Clams Oreganata Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Clams
Breadcrumb Topping
Optional Garnish
Method
Preparation of Clams
- 1
Clean the Clams
Rinse the littleneck clams under cold water to remove any sand or debris. Scrub the shells gently with a brush if necessary.
- 2
Soak the Clams
Place the cleaned clams in a bowl of cold water with a tablespoon of salt and let them soak for about 20 minutes to help purge any remaining sand.
Prepare the Topping
- 3
Mix the Topping Ingredients
In a large bowl, combine the Italian breadcrumbs, minced garlic, chopped parsley, grated Parmesan cheese, olive oil, dried oregano, salt, and black pepper. Mix well until everything is combined.
Baking the Clams
- 4
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 5
Stuff the Clams
After soaking, remove the clams from the water and discard any that are open and do not close when tapped. Place the clams in a baking dish, cup-side up. Spoon the breadcrumb mixture generously over each clam.
- 6
Bake the Clams
Bake the clams in the preheated oven for 15-20 minutes, or until the topping is golden brown and crispy.