Clams Oreganata Recipe
Baked Clams with Stuffing For all of you seafood enthusiasts, oreganata is a straightforward and ideal antipasto any time of year! Briny clams are coated with butter and flavorful lemon garlic breadcrumbs, then grilled in a white wine lemon sauce till golden and crispy. A blast of texture and taste!
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Calories: 262kcal
Servings: 4
Ingredients
- 2 dozen Littleneck clams
- 1/2 cup breadcrumbs
- 1/4 cup extra virgin olive oil divided
- 1/2 teaspoon dried oregano
- 2 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoon parsley minced
- 1/2 teaspoon kosher salt
- 1/4 cup white wine divided
- 1 tablespoon lemon juice
- 3/4 cup clam juice or chicken stock
- 2 tablespoons butter
- 1 large lemon cut into wedges for serving
Instructions
- Cook clams at 425°F until slightly open, then carefully open and discard top shells.
- Mix breadcrumbs, salt, garlic, red pepper flakes, parsley, oregano, lemon juice, 2 tbsp olive oil, and 1/4 cup clam juice.
- Pack clams with breadcrumb mixture, ensuring they're tightly sealed.
- Place clams on a baking sheet, add wine, remaining clam juice, and butter to the pan.
- Sprinkle a bit of breadcrumbs into the pan, drizzle olive oil on each clam, and broil for 5-7 minutes.
- Plate clams when golden brown, pour pan juices around them, and serve with lemon wedges.
Nutrition
Calories: 262kcal | Carbohydrates: 12.3g | Protein: 10.5g | Fat: 16.5g | Saturated Fat: 3.5g | Cholesterol: 31mg | Sodium: 450mg | Potassium: 270mg | Fiber: 0.6g | Sugar: 1.1g | Calcium: 59mg | Iron: 10mg