BAKED CLAMS OREGANATA
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
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
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.
CLAMS OREGANATA
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
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.
MERILL'S BAKED CLAM DIP OREGANATA
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
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
Provided by Florence Fabricant
Categories dinner, easy, lunch, quick, appetizer, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
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
CLAMS OREGANATA
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
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!
BAKED CLAMS OREGANATA
Categories Pepper Shellfish Bake Cocktail Party Quick & Easy Clam Oregano Gourmet
Yield Makes 24 baked clams, serving 12
Number Of Ingredients 8
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.
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- Place rack in the middle position and preheat oven to 400°F. In a large mixing bowl, mix the chopped clams, half of the garlic, oregano, hot pepper flakes, salt, black pepper, olive oil, and about two tablespoons of chopped parsley.
- Once fully mixed, add in three large tablespoons of the breadcrumbs and mix again. If the clam mix is still too wet, add a little bit of breadcrumbs at a time until the mix isn't wet anymore.
- In a separate bowl, mix half a cup of breadcrumbs with the rest of the garlic and two tablespoons of olive oil. If breadcrumbs are too dry, add in a drizzle of olive oil at a time until the mixture doesn't look dry and holds together.
- Take your clean clam shells and begin stuffing them with the clam mix and topping off with the breadcrumb mix. Place the shells on a baking sheet.
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