Baked Clams Oreganata

Baked Clams Oreganata

 

What You Need

 
Baked Clams Oreganata
  • 18 little neck clams with reserved clam juice
  • 1/2 cup plain bread crumbs
  • 1 clove garlic, finely chopped
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 3 heaping tablespoons of grated Parmigiano Reggiano
  • 3 tablespoons of olive oil plus more to drizzle over clams
  • 1/4 teaspoon black pepper
  • lemon wedges

 

How to Do

 

Unless you have worked at a clam bar, shucking clams is not an easy task. Here is an easy way to get the clams opened and save your fingers from shucking. Pre-heat the oven to 450 degrees. After you washed and scrubbed the clams, place in a single layer on a  Sheet Pan
Place in the oven for only 2-3 minutes. This will be enough to loosen the clams up so they will be easy to open.Take the clams out of the oven and with a butter knife or other thin knife without teeth, pry open the clams. I open the clams over a bowl to make sure I catch all the juice that comes out, you will use it in the stuffing. Open up the clam, get rid of the top shell, and loosen the clam in its shell so it will be easier to eat.In a medium bowl mix together the bread crumbs, oregano, parsley, garlic, grated cheese ,  2 tablespoons of reserved strained clam juice, olive oil, and black pepper.Take the clam and hold it over the bowl with the stuffing. Top the clams with this mixture, but don’t pack down the bread crumbs. Drizzle with some olive oil.Place them under the broiler until the clams are done and the bread crumb is crispy and golden, about 4-5 minutes. Serve with the lemon wedges.