The Clam Recipe
Chopped Clams Oreganata Style with Mozzarella
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Ingredients
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Clam mixture
Assembly & topping
Method
Clam mixture
Prepare clams
If using fresh clams: steam and chop them. Place 2 cups chopped clams in a bowl and reserve 1 cup of the cooking liquid (or use bottled clam juice if using canned clams). If using canned clams: drain but reserve 1 cup of the liquid from the cans and combine with the clams.
In a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add the 2 tablespoons minced garlic and sauté 30–45 seconds until fragrant but not browned.
Add the chopped clams and 1/2 cup of the reserved clam liquid to the pan. Cook 2–3 minutes, stirring, just to heat through and let flavors meld. Remove from heat and let cool slightly.
In a mixing bowl combine the cooled clam mixture with 1 cup fresh breadcrumbs, 1 cup finely chopped parsley, 1 tablespoon grated pecorino romano, 1 teaspoon dried oregano, 1 tablespoon lemon juice, 2 tablespoons olive oil, 1/4 teaspoon crushed red pepper flakes, 3/4 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. Stir to combine. If mixture seems too loose, add up to 2 tablespoons extra breadcrumbs; if too dry, add up to 1/4 cup reserved clam liquid.
Assembly & topping
Preheat the broiler (or oven to 475°F / 245°C on the top rack). Line a baking sheet with foil and lightly oil it.
Arrange the 8 halved rolls (cut side up) on the prepared baking sheet. If using baguette slices, lay them flat with enough space between pieces.
Divide the clam mixture evenly among the roll halves, mounding slightly. Drizzle the remaining 1 tablespoon olive oil evenly over the stuffed rolls. Sprinkle an extra 1/4 cup breadcrumbs over the tops if you want more crunch.
Top each stuffed roll with the shredded mozzarella, dividing the 1.5 cups evenly so that each piece gets a generous layer but not overloaded.
Broil on the top rack 3–5 minutes, watching carefully, until the cheese is melted, bubbly and golden and the breadcrumbs are toasted. If using an oven at 475°F, bake 6–8 minutes until cheese melts and tops brown.
Remove from oven and let rest 1–2 minutes. Serve with lemon wedges for squeezing over the tops.