Clams Oreganata is a very popular Italian American seafood dish. It is often served as an appetizer. The clams are often made using bread crumbs, oregano, and parsley. Once baked, they are topped with lemon juice. They are commonly eaten during Christmas time in Italian homes, but they can be enjoyed year round!
- Prep time: 20 mins
- Cook time: 8 mins
- Total time: 28 mins
- 12 scrubbed littleneck clams
- 3 minced garlic cloves
- ¾ cup plain breadcrumbs
- 2½ tablespoons extra-virgin olive oil
- 3 tablespoons finely chopped fresh oregano leaves
- 2 tablespoons finely chopped Italian parsley leaves
- ⅛ teaspoon crushed red pepper flakes
- ⅓ cup chicken stock
- Salt, to taste
- 2 lemon wedges, to serve
- Preheat the oven to 450 degrees F. Then set the clams on a baking tray. Cook them for only 2-3 minutes. The shells should start to open up.
- Open the clams so that they are on the half shell, and set them aside. Then preheat the broiler.
- Combine the breadcrumbs with the garlic, parsley, oregano, red pepper, and salt. Mix the olive oil in completely. Stir in the chicken stock until the mixture is wet.
- Split up the breadcrumb mixture between the clams, packing it around the clams to lock in the moisture.
- Arrange the clams on a baking sheet and pour ½ cup of water into the tray. Broil for 6 minutes ( breadcrumbs will become golden).
- Transfer them to a serving plate with lemon wedges and enjoy immediately!