BAKED CLAMS OREGANATO

Baked Clams Oreganato image

Yield serves 6

Number Of Ingredients 9

36 littleneck clams, shucked (reserve half of the shells for filling), juices reserved and strained
1 1/2 cups fine dry bread crumbs
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped fresh Italian parsley
1 teaspoon dried oregano
1/2 teaspoon kosher salt
6 tablespoons extra-virgin olive oil
1/2 cup dry white wine
Lemon wedges, for serving (optional)

Steps:

Preheat oven to 425 degrees F.
Coarsely chop shucked clams, and put in a large bowl. Add the bread crumbs, bell pepper, parsley, oregano, and salt. Drizzle with 2 tablespoons olive oil, and toss with a fork to combine.
Stuff the reserved clamshells with the filling, and place on a rimmed baking sheet. Drizzle each clam with a little of the reserved clam juice, pouring any extra juice, along with the white wine, into the bottom of the pan. Drizzle the clams with 3 tablespoons olive oil, and drizzle the remaining tablespoon oil in the bottom of the pan with the juice and wine.
Bake until clams are lightly browned and crusty, about 15 to 20 minutes. To serve, set clams on plates with remaining sauce and a squeeze of fresh lemon juice for each.
notes
Another option-one I like very much-is not to chop the clams.
Shuck the clams, and leave each whole clam in a half-shell. Toss all the other ingredients separately, then cover the clams with a light coating of the mixture. Pat lightly, and continue as per recipe.