Baked Clams Oreganato Recipe

Inspect clams and discard any with cracked shells or that do not close when tapped. Rinse clams under cold running water to remove loose grit.

Prepare a salt-ice soak to purge sand: in a large bowl combine 4 cups ice water and 1 tbs kosher salt until dissolved. Submerge clams and refrigerate for 20–30 minutes. Swirl occasionally, then lift clams out (do not pour water and sand back over clams). Rinse briefly and set aside on a tray.

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

Toast the breadcrumbs: heat a medium skillet over medium heat and add 1 tbs olive oil. Add 1 cup breadcrumbs and toast, stirring frequently, until golden and fragrant, 3–5 minutes. Transfer toasted crumbs to a bowl and let cool slightly.

In the same skillet over low heat, add the 4 tbs melted butter and the minced garlic. Cook gently 30–45 seconds until fragrant but not browned to mellow the garlic.

Combine topping: to the bowl with toasted breadcrumbs add the garlic-butter, 1/4 cup grated cheese, 1/4 cup chopped parsley, 1 tbs chopped oregano (or 1 tsp dried), 1 tsp lemon zest, 1/4 tsp black pepper and 1/4 tsp red pepper flakes. Mix thoroughly so the crumbs are evenly coated. Taste and adjust seasoning with a pinch of salt only if needed (cheese can be salty).

Shuck the clams: working over a bowl to capture juices, carefully open each clam and detach the muscle so the clam lies flat in the half shell. Reserve the clam meat and any liquor in the bowl. If some clams are difficult to open, steam them just until they pop open (about 2–3 minutes) and then cool enough to handle; discard any that remain closed.

Arrange shells on a baking sheet: place the empty bottom half-shells or clean ovenproof shells on a rimmed baking sheet. If shells are unstable, nestle them in a layer of coarse salt or crumpled foil to keep them level.

Return each clam to its shell and spoon a teaspoon of reserved clam liquor into the shell (this preserves brininess). Place about 1 heaping tablespoon of the breadcrumb mixture over each clam, pressing lightly so it adheres. If you like more butter, drizzle an additional 1/2 tsp melted butter over each topped clam.

Add wine to the baking sheet (not on the clams) by pouring 1/2 cup dry white wine into the sheet pan; this creates steam and flavor while baking.

Bake at 425°F (220°C) for 10–12 minutes, until the topping is golden-brown and the clams are just cooked through (edges of clam meat firm up). For a crisper, more browned top, broil on high for 1–2 minutes, watching closely to avoid burning.

Remove from oven and let rest 1–2 minutes. Garnish with a sprinkle of coarsely chopped parsley and an extra grating of cheese if desired.

Serve immediately with lemon wedges on the side for squeezing and crusty bread to soak up juices.