Clams Oreganata Recipes

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CLAMS OREGANATA



Clams Oreganata image

Categories     Shellfish     Appetizer     Side     Seafood     Clam     Spring     Party     Oregano     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 7

2 garlic cloves, minced
1/4 cup extra-virgin olive oil
4 canned whole plum tomatoes, drained, seeded, and coarsely chopped
2 tablespoons minced fresh oregano
3 lb very small (1-inch) hard-shelled clams such as Manila clams or cockles, scrubbed well
1/2 cup toasted bread crumbs
1 teaspoon finely grated fresh lemon zest

Steps:

  • Cook garlic in oil in a deep 4- to 6-quart heavy pot over moderately low heat, stirring, until garlic is fragrant, about 1 minute. Stir in tomatoes and 1 tablespoon oregano and cook, stirring occasionally, until tomatoes break down, 4 to 5 minutes. Season with pepper. Add clams, stirring well to coat, then cover pot tightly and increase heat to moderately high. Cook, stirring once, until clams open, 5 to 7 minutes. (Discard any clams that have not opened after 7 minutes.)
  • While clams are cooking, toss together bread crumbs, zest, and remaining tablespoon oregano. Divide clams and pan juices among 8 shallow bowls, then sprinkle with bread crumbs. Serve immediately.

BAKED CLAMS OREGANATA



Baked Clams Oreganata image

Provided by Anne Burrell

Categories     appetizer

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.

CLAMS OREGANATA



Clams Oreganata image

Make and share this Clams Oreganata recipe from Food.com.

Provided by Phil Franco

Categories     European

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

2 garlic cloves, minced
1/4 cup extra virgin olive oil
4 whole plum tomatoes, drained, seeded, and coarsely chopped
2 tablespoons minced fresh oregano
3 lbs very small clams (1-inch, scrubbed well)
1/2 cup toasted breadcrumbs
1 teaspoon finely grated fresh lemon zest

Steps:

  • Cook garlic in oil in a deep 4 to 6 quart heavy pot over moderately low heat, stirring, until garlic is fragrant, about 1 minute.
  • Stir in tomatoes and 1 tablespoon oregano and cook, stirring occasionally, until tomatoes break down, 4 to 5 minutes. Season with pepper.
  • Add clams, stirring well to coat, then cover pot tightly and increase heat to moderately high. Cook, stirring once, until clams open, 5 to 7 minutes. (Discard any clams that have not opened after 7 minutes.)
  • While clams are cooking, toss together bread crumbs, zest, and remaining tablespoon oregano. Divide clams and pan juices among clam shells, then sprinkle with bread crumbs. Serve immediately. Serves 8.
  • Note: Larger hard-shelled clams such as littlenecks (2 to 2 1/2 inches in diameter) can be used, but cooking time will increase to 8 to 10 minutes.
  • That's it!

MERILL'S BAKED CLAM DIP OREGANATA



Merill's Baked Clam Dip Oreganata image

This is my sister in law's recipe. It's like a clam pie or a giant baked clam served warm with crackers (I like Ritz for this). It could be prepared, up until the baking, a day in advance. Just put it in the refrigerator and bake when ready the next day! If you make it and freeze it for the future, just thaw and reheat. This is a family favorite and a crowd pleaser when I make it for guests - Enjoy! PS-I like it with 2 cans of chopped clams too! You get bigger clam pieces that way.

Provided by Oolala

Categories     European

Time 45m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 9

2 (6 1/2 ounce) cans minced clams, don't drain juice
5 garlic cloves, minced
6 tablespoons butter
1 medium onion, minced
1 tablespoon dried parsley flakes
1 teaspoon dried oregano
1/2 cup breadcrumbs, Italian style
1/2 cup parmesan cheese
paprika, sprinkled on top, for color (optional)

Steps:

  • If serving the same day, preheat oven to 350 degrees F.
  • In a medium size skillet, saute the butter, onion and garlic over low heat a minute or two, being careful not to let the garlic brown.
  • Add the clams with their juice, parsley flakes and oregano to the pan and mix.
  • Saute for a few minutes and then add the bread crumbs and parmesan cheese.
  • The texture should be like a paste.
  • If not, adjust by adding bread crumbs.
  • Put mixture in an oven proof pie dish and add paprika sprinkled on top.
  • Bake in 350 degree oven, for 25 to 30 minutes, until slightly golden and bubbly.
  • Serve warm with crackers.

BAKED CLAMS OREGANATE



Baked Clams Oreganate image

Provided by Florence Fabricant

Categories     dinner, easy, lunch, quick, appetizer, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/2 cups bread crumbs
1/2 tablespoon minced flat-leaf parsley
1 small clove garlic, minced
1 teaspoon dried oregano, or to taste
Salt and fresh-ground black pepper to taste
4 tablespoons extra virgin olive oil
2/3 cup chicken stock
36 littleneck clams on half shell
Lemon wedges for garnish

Steps:

  • Heat broiler. Place rack in lowest setting, or about 12 inches from heat.
  • Combine bread crumbs, parsley, garlic, oregano and salt and pepper. Add olive oil, and toss until crumbs are evenly coated. Stir in broth, mixing to blend. Mixture will be quite damp.
  • Put a rounded teaspoon of the crumb mixture on each clam, smoothing the top. Arrange clams on baking sheet with sides, and pour in about 1/8 inch water. Broil until topping is lightly browned, about 7 minutes. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 1 gram, Sodium 569 milligrams, Sugar 2 grams, TransFat 0 grams

BAKED CLAMS OREGANATO



Baked Clams Oreganato image

Categories     Bread     Sauce     Bake     Clam

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.

CLAMS OREGANATA



Clams Oreganata image

This recipe for clams oreganata is from Sal Scognamillo of Patsy's Italian Restaurant.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

24 clams on the half shell
1/4 teaspoon freshly ground black pepper
1 cup Seasoned Breadcrumbs
1/2 cup olive oil
Juice of 1/2 lemon
1 tablespoon finely chopped parsley
2 lemons, cut into wedges, for serving

Steps:

  • Preheat broiler.
  • Arrange clams in a large skillet; season with pepper. Spoon breadcrumbs onto clams and smooth with the back of spoon. Drizzle over olive oil. Transfer to broiler. Broil until breadcrumbs are lightly browned, 2 to 3 minutes.
  • Transfer skillet to stovetop over medium heat. Mix together lemon juice and 1/4 cup water; pour into bottom of skillet. Sprinkle over parsley. Cook 3 to 4 minutes. Serve immediately with lemon wedges.

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