Baked Clams Oreganata
Classic Italian-American appetizer featuring fresh littleneck clams on the half shell, topped with a savory, garlicky breadcrumb and oregano mixture, and baked until perfectly crispy and golden.
Equipment
- clam knife
- baking sheet
- mixing bowl
- measuring spoons
- cutting board
- chef's knife
Ingredients
Clams
- 24 whole littleneck clams — scrubbed clean and chilled
Oreganata Topping
- 0.5 cup plain or panko breadcrumbs — unseasoned
- 2 cloves garlic — finely minced
- 1 teaspoon dried oregano — crushed between fingers to release oils
- 2 tablespoons fresh parsley — finely chopped
- 3 tablespoons extra virgin olive oil — plus extra for drizzling
- 1 tablespoon lemon juice — freshly squeezed
- 0.25 teaspoon kosher salt — to taste
- 0.25 teaspoon black pepper — freshly ground
- 2 tablespoons Parmesan cheese (optional) — finely grated
Garnish
- 1 whole lemon wedges — cut into wedges for serving
Clams
| 24 whole | littleneck clams | scrubbed clean and chilled |
Oreganata Topping
| 0.5 cup | plain or panko breadcrumbs | unseasoned |
| 2 cloves | garlic | finely minced |
| 1 teaspoon | dried oregano | crushed between fingers to release oils |
| 2 tablespoons | fresh parsley | finely chopped |
| 3 tablespoons | extra virgin olive oil | plus extra for drizzling |
| 1 tablespoon | lemon juice | freshly squeezed |
| 0.25 teaspoon | kosher salt | to taste |
| 0.25 teaspoon | black pepper | freshly ground |
| 2 tablespoons | Parmesan cheese (opt.) | finely grated |
Garnish
| 1 whole | lemon wedges | cut into wedges for serving |
Instructions
-
Preheat your oven to 400°F (200°C).
~5 minIf your oven has a strong broiler, you can also bake at 375°F and finish under the broiler for 1-2 minutes. -
Carefully shuck the clams over a bowl to catch the clam juice. Discard the top shell and loosen the clam meat from the bottom shell, leaving the meat resting in the half shell with a little bit of its natural juice. Arrange the half-shell clams on a baking sheet.
~15 minIf shucking raw clams is too difficult, place them in the freezer for 15 minutes to relax the muscle, or steam them in a covered pot with an inch of water just until they begin to open (about 2-3 minutes), then separate the shells. -
In a mixing bowl, combine the breadcrumbs, minced garlic, dried oregano, chopped parsley, optional Parmesan cheese, kosher salt, and black pepper.
~2 min -
Stir the extra virgin olive oil and lemon juice into the breadcrumb mixture. Mix well until the breadcrumbs are evenly moistened and resemble wet sand. If you saved any clam juice, add 1 tablespoon of it to the mixture for extra flavor.
~2 min -
Spoon about 1 to 1.5 teaspoons of the oreganata mixture over each clam, gently pressing it down so it adheres.
~3 minDon't pack the breadcrumbs too tightly; leave them slightly textured so they crisp up nicely. -
Bake the clams in the preheated oven for 8-10 minutes, or until the clams are cooked through and the breadcrumb topping is crisp and deeply golden brown.
~10 minKeep a close eye on them during the last few minutes to prevent the breadcrumbs from burning. -
Remove from the oven and transfer to a serving platter. Serve immediately with fresh lemon wedges.
~2 min
Tips & Storage
- Always discard any clams with broken shells or ones that do not close when tapped before cooking.
- For extra stability on the baking pan, you can spread a layer of rock salt on the bottom of the pan to nestle the clam shells into.
- A splash of dry white wine in the breadcrumb mixture adds wonderful acidity and flavor.
- Storage: Baked clams are best eaten immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven until warmed through to restore crispness; microwaving is not recommended as it will make the breadcrumbs soggy and rubbery.