Clams Oreganata Recipe

Rinse the clams under cold running water to remove surface grit. Discard any clams with cracked shells or that remain open when tapped firmly.

In a large bowl, dissolve 1 tsp salt in 4 cups cold water. Add the clams and let them soak for 20–30 minutes refrigerated to purge sand. Lift clams out (do not pour the soaking liquid back over them) and give a final rinse. Pat dry with paper towels.

Preheat the oven to 350°F (175°C). Spread the torn day-old bread in a single layer on a baking sheet. Toast 8–10 minutes until dry and lightly golden. Let cool slightly.

Place the toasted bread pieces in a food processor and pulse until coarse crumbs form (aim for a mix of fine crumbs and small flakes). Transfer to a mixing bowl.

In a small skillet, warm 4 tbsp olive oil over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Pour garlic oil over the breadcrumbs and toss to coat.

Add chopped parsley, grated Parmesan, lemon zest, dried oregano, red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper to the breadcrumbs. Mix thoroughly. Taste and adjust seasoning. The mixture should be moist enough to clump lightly when pressed; if too dry, add up to 1 tbsp more olive oil.

Preheat the broiler to high (or oven to 475°F / 245°C if broiler not available). Arrange the cleaned clams on a rimmed baking sheet or in an ovenproof baking dish in a single layer, hinge-side down so they sit stable. If clams are tightly closed, place on heat for 1–2 minutes to open slightly; discard any that do not open.

If using, sprinkle the clams lightly with 1/4 cup dry white wine, distributing a small amount around the shell (not to drown them). Drizzle 1 tbsp olive oil and 1 tbsp lemon juice over the clams.

Top with breadcrumbs

Using a spoon, mound about 1 heaping tablespoon of the breadcrumb mixture onto the meat of each clam so each is generously covered. Gently press so the crumbs adhere. Drizzle the tops with the 2 tbsp melted butter for extra richness.

Place the baking sheet under the preheated broiler 4–6 inches from the heat source and broil until the breadcrumbs are golden brown and crisp, about 4–6 minutes. Watch closely to avoid burning. If using a 475°F oven, bake 8–10 minutes until topping is browned and clams are cooked through.

Remove from oven and let rest 1–2 minutes. Finish with a light squeeze of fresh lemon over all clams.

Serve clams oreganata hot on a platter with lemon wedges. Provide small forks or seafood picks for removing the clams from their shells. Leftover breadcrumbs can be stored airtight up to 3 days; clams are best eaten immediately.