How to Make Baked Clams Oreganata

• Seafood

  • 12 Scrubbed littleneck clams

• Produce

  • 2 Garlic cloves
  • 2 tbsp Italian parsley, leaves
  • 2 Lemon, wedges
  • 3 tbsp Oregano, fresh leaves

• Canned Goods

  • 1/3 cup Chicken stock

• Baking & Spices

  • 1/8 tsp Red pepper flakes
  • 1 Salt

• Oils & Vinegars

  • 2 1/2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 3/4 cup Breadcrumbs, plain

Found on amazingitalianrecipes.com

Description

Ingredients

• 12 scrubbed littleneck clams
• 2 minced garlic cloves
• ¾ cup plain breadcrumbs
• 2½ tablespoons extra-virgin olive oil
• 3 tablespoons finely chopped fresh oregano leaves
• 2 tablespoons finely chopped Italian parsley leaves
• ⅛ teaspoon crushed red pepper flakes
• ⅓ cup chicken stock
• Salt, to taste
• 2 lemon wedges, to serve

Directions

• Preheat the oven to 450 degrees F.
• Arrange the clams on a baking tray and cook for 2 or 3 minutes, or until the shells start to open.
• You do not want them to cook fully, just open up.
• Pry them open with a knife and then discard the top shells.
• Alternatively just leave the shells intact but pry the tops right back.
• Pull the clam off the shell then replace it in there so diners can eat them more easily.
• Preheat the broiler with the rack on the top shelf.
• Combine the breadcrumbs with the parsley, oregano, garlic, red pepper, and salt.
• Stir in the olive oil until well mixed.
• Stir in the chicken stock until the mixture is wet (you might not need it all).
• Taste and add more salt if necessary.
• Divide the breadcrumb mixture between the clams, packing it around the clams to lock in the moisture.
• Arrange the clams on a baking sheet and pour about ½ cup of water into the tray.
• The steam from this will also help the clams stay juicy and moist.
• Broil for 5 minutes or until the breadcrumbs are crispy and golden brown.
• Divide between 2 serving plates and add a lemon wedge to eat.
• Serve immediately.