Best 2 Baked Clams Oreganate Recipes
Baked clams oreganate is a classic Italian-American seafood dish that combines tender clams with a flavorful breadcrumb stuffing. It's a versatile dish that can be served as an appetizer or main course and is perfect for special occasions or casual gatherings. With a few simple ingredients and a little time, you can easily create a delicious and impressive dish that will have your guests asking for seconds.
Check out the recipes below so you can choose the best recipe for yourself!
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
BAKED CLAMS OREGANATE
Steps:
- BREAD CRUMBS: Unless you make your own bread crumbs, you won't be following Rao's kitchen tradition. Use the finest quality Italian bread you can find. Allow it to dry for at least 2 days, then grate, using a handheld grater or a food processor fitted with a metal blade. Shake and push the bread crumbs through a medium strainer to get an even texture.
- BAKED CLAMS: Have your fishmonger open your clams if you are not comfortable doing the job yourself. Leave the clams on the half shell and refrigerate until ready to use.
- Place broiler tray on the lowest rack and preheat broiler. Combine bread crumbs, parsley, garlic, oregano, and salt and pepper. Add olive oil and toss mixture until crumbs are evenly coated. Add the broth and continue to mix until very well blended. The mixture should be quite wet.
- Put approximately 1 heaping teaspoon of bread crumb mixture on each clam. Smooth over the top, making sure that the edges are sealed. Using the edge of a teaspoon, cut ridges into the topping. Pour 1/8-inch cold water into a cookie sheet with sides (to keep the clams moist while broiling) and broil for about 7 minutes or until the bread crumb topping is well browned and crisp.
- Put 6 clams on each of 6 small, warm serving plates. Garnish each plate with 1 lemon wedge and parsley sprig and serve.
Tips:
- Choose fresh clams: Look for clams that are tightly closed and have a briny smell. Avoid any clams that are open or have a foul odor.
- Clean the clams thoroughly: Scrub the clams under cold water to remove any dirt or debris. Use a small brush to get into the nooks and crannies.
- Use a variety of herbs and spices: Oregano, garlic, parsley, and thyme are all classic herbs that pair well with clams. Feel free to experiment with other herbs and spices that you enjoy.
- Don't overcook the clams: Clams are delicate and can easily become overcooked. Cook them just until they are opaque and tender, about 5-7 minutes.
- Serve the clams immediately: Clams are best served hot out of the oven. Garnish with fresh herbs and a squeeze of lemon juice.
Conclusion:
Baked clams oregano is a delicious and easy-to-make appetizer or main course. With just a few simple ingredients, you can create a dish that is sure to impress your guests. So next time you're looking for a seafood dish that is both flavorful and elegant, give baked clams oregano a try. You won't be disappointed!
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