📝 About This Recipe
A cornerstone of Italian-American seafood tradition, these Baked Clams Oreganata offer a perfect harmony of briny ocean sweetness and herbaceous, garlicky crunch. Little Neck clams are topped with a delicate mixture of toasted breadcrumbs, fresh oregano, and lemon, then broiled until the tops reach a glorious mahogany gold. It is a sophisticated yet rustic appetizer that captures the essence of a summer evening on the Amalfi coast.
🥗 Ingredients
The Shellfish
- 24 pieces Little Neck Clams (scrubbed clean and shucked on the half-shell)
- 2 tablespoons Reserved Clam Liquor (the natural juice from inside the shells)
Oreganata Stuffing
- 1 cup Plain Breadcrumbs (high-quality fine crumbs, not Panko)
- 3 cloves Garlic (minced very finely)
- 1 tablespoon Fresh Oregano (finely chopped)
- 2 tablespoons Fresh Flat-Leaf Parsley (chopped)
- 2 tablespoons Pecorino Romano Cheese (finely grated)
- 1/4 cup Extra Virgin Olive Oil (plus more for drizzling)
- 1/2 teaspoon Dried Oregano (to intensify the earthy flavor)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Red Pepper Flakes (optional, for a hint of heat)
Baking Liquid & Garnish
- 1/4 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Unsalted Butter (melted)
- 1 Lemon Wedges (for serving)
- 2 cups Kosher Salt (for creating a steady bed on the baking sheet)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position the oven rack in the top third of the oven.
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2
Scrub the clams thoroughly under cold running water with a stiff brush to remove any sand or grit from the shells.
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3
Carefully shuck the clams using a clam knife. Hold the clam in the palm of your hand, insert the knife between the shells, and twist to pop the hinge. Run the knife along the top shell to detach the muscle, discard the top shell, and loosen the clam from the bottom shell. Save as much clam liquor (juice) as possible in a small bowl.
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4
Spread a thick layer of kosher salt (about 1/2 inch) across a large rimmed baking sheet. This creates a 'nest' for the clams so they don't tip over and spill their juices.
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5
In a medium mixing bowl, combine the breadcrumbs, minced garlic, fresh oregano, dried oregano, parsley, grated Pecorino Romano, black pepper, and red pepper flakes.
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6
Add the 1/4 cup of olive oil and 2 tablespoons of reserved clam liquor to the breadcrumb mixture. Stir with a fork until the mixture looks like wet sand; it should hold together slightly when pinched.
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7
Place the shucked clams on the half-shell onto the prepared salt-lined baking sheet, pressing them down slightly so they are level.
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8
Spoon about 1 tablespoon of the breadcrumb mixture onto each clam. Press down gently with the back of the spoon to ensure the stuffing adheres to the clam and the edges of the shell.
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9
In a small cup, whisk together the white wine, lemon juice, and melted butter. Carefully pour this liquid into the bottom of the baking sheet (avoiding the tops of the clams) to keep the environment moist.
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10
Drizzle the top of each stuffed clam with a tiny bit of extra olive oil to help with browning.
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11
Bake in the preheated oven for 7-8 minutes. The clams should be cooked through but still tender.
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12
Switch the oven to 'Broil' on high for the final 2-3 minutes. Watch closely! Remove the clams once the breadcrumbs are deeply golden brown and sizzling.
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13
Transfer the clams to a serving platter. Garnish with fresh parsley and serve immediately with lemon wedges for squeezing over the top.
💡 Chef's Tips
Always use fresh Little Neck clams; their size and sweetness are superior for this preparation. If you find shucking difficult, place the clams in a 400°F oven for 2 minutes just until they barely start to crack open, then finish shucking. Avoid using Panko breadcrumbs for this specific dish; traditional fine breadcrumbs create the authentic 'Oreganata' crust texture. Do not overcook the clams during the broiling stage, as they can become rubbery very quickly. Ensure the garlic is minced as finely as possible so it mellows out during the short cooking time.
🍽️ Serving Suggestions
Pair with a crisp, chilled bottle of Vermentino or a dry Rosé. Serve alongside crusty Italian bread to soak up any stray garlic-butter juices. Follow this appetizer with a light Linguine alle Vongole to keep with the seafood theme. Add a simple arugula salad with shaved parmesan to provide a peppery contrast to the rich breadcrumbs. Display on a bed of rock salt for a professional restaurant-style presentation.