Clamsoreganata Recipes

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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

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.

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.

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

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!

BAKED CLAMS OREGANATA



Baked Clams Oreganata image

Categories     Pepper     Shellfish     Bake     Cocktail Party     Quick & Easy     Clam     Oregano     Gourmet

Yield Makes 24 baked clams, serving 12

Number Of Ingredients 8

For crumb topping
3/4 cup coarse dry bread crumbs (preferably from a crusty loaf of Italian bread)
1 large garlic clove, minced
2 tablespoons minced drained bottled roasted peppers
2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh oregano leaves or 3/4 teaspoon dried oregano, crumbled
24 small hard-shelled clams such as littlenecks, shucked, reserving 24 half shells
sea or coarse salt for filling baking pan and serving platter

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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