Baked Clams Oreganato Recipe

Purge and clean clams

Place the littleneck clams in a large bowl and cover with cold water. Add 2 tablespoons coarse sea salt and stir to dissolve. Soak for 20–30 minutes to purge grit, then lift clams out (do not pour off water) and gently scrub shells with a stiff brush. Discard any clams with cracked shells or that do not close when tapped.

Steam to open

In a large pot with a tight-fitting lid, add 1 cup water and 1/2 cup white wine. Bring to a simmer over medium-high heat. Add the cleaned clams, cover, and steam until most clams open, about 5–7 minutes. Remove clams as they open with tongs to a tray to cool slightly. Reserve the cooking liquid (strain through a fine sieve or coffee filter to remove grit) and discard any clams that remain tightly closed after steaming.

Prepare shells

When cool enough to handle, open each clam fully. Remove the top shell, leaving the clam attached to the bottom shell. Spoon out and reserve any liquor (a tablespoon or so) from each shell into a small bowl or add back to the strained cooking liquid to use later. Arrange the clams, meat in the bottom shells, on a baking sheet lined with rock salt or a folded kitchen towel so shells sit level.

Toast breadcrumbs

Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add 1.25 cups fresh breadcrumbs and cook, stirring frequently, until golden and crisp, about 6–8 minutes. Transfer toasted breadcrumbs to a bowl and let cool slightly.

Sauté garlic

In the same skillet, add remaining 2 tablespoons olive oil and 1 tablespoon butter over medium-low heat. Add the minced garlic and sauté just until fragrant and soft, about 30–45 seconds — do not brown. Remove from heat.

Combine oreganato mixture

To the bowl with toasted breadcrumbs, add the sautéed garlic with oil & butter, chopped parsley, chopped oregano (or dried), lemon zest, grated Pecorino Romano, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes if using. Mix thoroughly so breadcrumbs are evenly coated. If mixture seems dry, add up to 1 tablespoon reserved clam liquor or strained cooking liquid to moisten slightly. Taste and adjust seasoning.

Preheat oven

Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven.

Assemble clams

Brush or spoon a small amount (about 1/2 teaspoon) of the reserved strained cooking liquid or a splash of white wine into each clam shell to keep them moist. Place about 1 to 1 1/2 tablespoons of the breadcrumb mixture on top of each clam, pressing lightly so it adheres.

Bake

Place the baking sheet with clams into the preheated oven and bake until the topping is golden brown and the clam edges just begin to curl, about 8–10 minutes. If you prefer a brighter finish, switch the oven to broil for the last 1–2 minutes—watch closely to avoid burning.

Finish and serve

Remove from oven. Spoon a little melted butter over a few clams (optional) and squeeze fresh lemon over all. Arrange on a platter and serve immediately with lemon wedges and any remaining white wine on the side.