Best Baked Clams Oreganata Recipes

Baked Clams Oreganata image

Provided by Anne Burrell

Time 40m

Yield 1 dozen clams

Number Of Ingredients 9

1 dozen littleneck clams, scrubbed
1 cup plain bread crumbs
2 cloves garlic, smashed and chopped
3 tablespoons finely chopped fresh oregano leaves
2 tablespoons finely chopped Italian parsley leaves
Pinch crushed red pepper flakes
Kosher salt
2 to 3 tablespoons extra-virgin olive oil
1/2 to 3/4 cup chicken stock

Steps:

Preheat the oven to 450 degrees F.
Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. We don't want to cook the clams, we just want them to open a little.
Using a butter knife pry the clams open and remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell. This will allow for easy eating.
Preheat the broiler and adjust the rack to the top shelf.
In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until well combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed.
Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist.
Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy.

Baked Clams Oreganata image

Yield Makes 24 baked clams, serving 12

Number Of Ingredients 8

For crumb topping
3/4 cup coarse dry bread crumbs (preferably from a crusty loaf of Italian bread)
1 large garlic clove, minced
2 tablespoons minced drained bottled roasted peppers
2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh oregano leaves or 3/4 teaspoon dried oregano, crumbled
24 small hard-shelled clams such as littlenecks, shucked, reserving 24 half shells
sea or coarse salt for filling baking pan and serving platter

Steps:

Preheat oven to 450°F.
Make topping:
In a small bowl stir together topping ingredients until combined well and season with salt and pepper.
Scrub reserved clam shells inside and out and dry. In a shallow baking pan spread coarse salt about 1/4 inch deep and nestle shells in salt to keep them level. Return shucked clams to shells and cover generously with topping. Clams may be prepared up to this point 1 hour ahead and chilled.
Bake clams in middle of oven 10 minutes. Serve clams nestled in coarse salt on a platter.