If you're looking to elevate your next seafood dinner, this Baked Clams Oreganata recipe is a must-try. Fresh littleneck clams topped with crispy panko breadcrumbs, Sicilian oregano, Pecorino Romano, and a splash of lemon juice create the perfect appetizer to kick-start any gathering.
This classic Italian dish, often seen at Christmas Eve’s Feast of the Seven Fishes, combines bright flavors and a golden brown crunch that will transport you straight to the charming Italian coasts. Serve these tender clams with lemon wedges and crusty bread for a deliciously memorable start to your meal!
Feast of the Seven Fishes
The Feast of the Seven Fishes is a cherished Italian-American Christmas Eve tradition celebrating seafood. Originating from Southern Italy, where meatless meals were observed on religious holidays, this feast typically includes seven different seafood dishes, symbolizing the seven sacraments or other religious significances. Families gather to enjoy an array of seafood, like clams, shrimp, calamari, and fish, as a festive way to mark the holiday, blending culinary tradition with holiday celebration.
Looking for more seafood recipes? Try my Seared Scallops with Coucous, Pasta with Clams, Seafood Risotto, Pasta with Tuna, Italian Baked Cod, and Baked Calamari.
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🌟 Why You'll Love this Recipe
- Easy to prepare: With fresh littleneck clams, crispy panko breadcrumbs, and a few classic Italian ingredients like Sicilian oregano and Pecorino Romano, this dish is straightforward to make and ideal for both casual dinners and special occasions.
- Bursting with flavor: The blend of fresh lemon zest, garlic, and dry white wine adds a bright acidity that balances perfectly with the buttery breadcrumb topping and tender clam meat, creating a delicious, savory bite every time.
- A versatile crowd-pleaser: Perfect for everything from warm summer evenings to festive gatherings like Christmas Eve’s Feast of the Seven Fishes, this baked clams oreganata recipe will impress guests all year round.
What are Baked Clams Oreganata?
Clams oreganata is a beloved dish with roots along the charming Italian coasts, where fresh clams are abundant. This recipe is a staple in Southern Italian cuisine, showcasing the traditional Italian use of fresh, high-quality ingredients. Served as part of Christmas Eve’s Feast of the Seven Fishes in many Italian-American households, it’s a dish that brings people together to celebrate seafood and Italian culture. This recipe captures the essence of coastal Italy, bringing bright flavors and an aromatic breadcrumb topping to the sweet, tender clams.
🥘 Ingredients
- Clams: I recommend using littleneck clams for this recipe—they’re just the right size for a single bite and have a sweet, briny flavor that perfectly complements the other ingredients. Top neck clams also work, but you may need to adjust the quantities. Always buy fresh clams from a reputable fish market, and discard any open or cracked clams before cooking.
- Pecorino Romano: This sharp, salty cheese is a classic in Italian cooking, adding a tangy richness to the breadcrumb mixture. Pecorino Romano is made from sheep’s milk, giving it a distinct flavor that pairs well with seafood dishes. If you can’t find Pecorino Romano, Parmesan cheese is a good substitute, though Pecorino’s unique taste adds an extra layer of authenticity.
- Panko Breadcrumbs: These Japanese-style breadcrumbs create a light, crispy topping on the clams, giving them an irresistible texture. Panko is ideal for this dish as it’s lighter than traditional breadcrumbs, but regular breadcrumbs can be used in a pinch, though they won’t be as crunchy.
- Sicilian Oregano: Known for its robust, earthy flavor, Sicilian oregano brings a depth to this dish that’s hard to replicate. Compared to regular oregano, it has a more intense aroma and flavor profile, which is why it’s a staple in Italian dishes, especially in seafood recipes like baked clams oreganata. If possible, look for Sicilian oregano at specialty stores or Italian markets.
- Lemons: Both the juice and zest of fresh lemons are used to bring bright acidity and zestiness to the stuffing, balancing the buttery richness of the breadcrumb topping. Be sure to have extra lemon wedges on hand for serving, as they add a refreshing touch when squeezed over the baked clams.
- Parsley: Fresh flat-leaf Italian parsley provides a bright, herbaceous flavor that enhances the breadcrumb mixture. It’s also an ideal garnish for a pop of color. Curly parsley works as well if that’s what you have on hand.
- White Wine: A dry white wine, like Pinot Grigio or Sauvignon Blanc, is perfect for steaming the clams, imparting a subtle sweetness and acidity that complements the dish. The wine infuses the clams with extra flavor as they open, adding depth to each bite.
See recipe card for quantities.
Tips for Finding the Best Fresh Clams
When shopping for clams, always opt for fresh clams over frozen or canned. If possible, go to a reputable fish market and look for littleneck clams or top neck clams. Ask your fishmonger to help you pick slightly larger clams, as the smallest ones can overcook and get rubbery more easily.
How to Tell if Clams Are Fresh: Fresh clams should be tightly closed. If any clams are open, give them a gentle tap; if they don’t close, discard them. Avoid clams with cracked shells, as this is a sign they may not be fresh. Once purchased, keep them cool and moist until you’re ready to cook. You can store clams in the refrigerator, covered with a damp cloth to keep them fresh.
🔪 Step by Step Instructions
Prepare the Clams: Preheat your oven to 450°F (232°C). In a large bowl of cold, salted water, scrub the littleneck clams clean to remove any sand or debris. Set aside.
Sauté the Aromatics: In a medium saucepan over medium heat, melt ½ cup of unsalted butter. Add the minced shallots and cook until translucent, about 3 minutes. Then add the minced garlic and cook for an additional 1-2 minutes until fragrant. Remove from heat.
Make the Breadcrumb Mixture: In the saucepan with the melted butter, stir in ½ cup panko breadcrumbs, 1 teaspoon lemon zest, 2 tablespoons lemon juice, ½ teaspoon Sicilian oregano, ½ teaspoon crushed red pepper flakes, 1 tablespoon minced fresh parsley, and ¼ cup grated Pecorino Romano cheese. Mix until everything is well combined. Set the breadcrumb mixture aside.
Steam the Clams: In a large saucepan with a lid, bring ½ cup dry white wine to a boil over high heat. Add the clams, cover with the lid, and steam for about 3 minutes. Remove the lid and, using tongs, transfer any open clams to a bowl. Repeat this process every 30 seconds until all clams have opened. Reserve 3 tablespoons of the cooking liquid.
Moisten the Breadcrumbs: Add the reserved cooking liquid to the breadcrumb mixture, stirring to combine until slightly moist. If needed, add a little more liquid or a teaspoon of melted butter to achieve a sticky texture.
Prepare the Clams for Baking: Allow the clams to cool slightly, then twist off one side of each shell, leaving the clam meat in the other half. Arrange the clams on a rimmed baking sheet in a single layer.
Top with Breadcrumbs: Spoon the breadcrumb mixture onto each clam, covering the meat completely. Pour the remaining cooking liquid into the bottom of the baking sheet to keep the clams moist while baking.
Bake the Clams: Place the baking sheet in the preheated oven and bake for 8-10 minutes, until the clams are bubbling and the breadcrumbs are starting to turn golden brown.
Broil for Crispiness: Turn on the broiler and broil for an additional 1-2 minutes to achieve a crispy, golden top. Keep a close eye to ensure they don’t burn.
Garnish and Serve: Transfer the clams to a serving plate, sprinkle with additional fresh parsley, and serve with lemon wedges and crusty bread on the side. Enjoy your baked clams oreganata!
👩🏼🍳 Chef's Tips
- Fresh Clams Only: Use fresh, whole clams—not frozen or canned—for the best flavor and texture. Littleneck clams are ideal for their tender, sweet, and briny taste. Ask your fishmonger for slightly larger clams to avoid overcooking the smaller ones.
- Thorough Cleaning: Rinse and scrub the clams well before cooking. If they’re sandy, soak them in salted water for about 30 minutes to help them release any grit. This step ensures a clean, enjoyable bite.
- Check for Freshness: Make sure all clams are alive before cooking. A live clam will close when tapped gently. Discard any open or cracked clams that don’t respond to a tap.
- Prevent Overcooking: Steam the clams just until they open to keep them tender. Check every 30 seconds, and remove each clam as soon as it opens. Overcooking will make them rubbery, so keep a close eye.
- Save the Liquid: Don’t forget to reserve the clam cooking liquid! It’s packed with flavor and adds moisture to the breadcrumb mixture. Just a few tablespoons can enhance the dish significantly.
- Customize Your Breadcrumbs: Feel free to get creative with the breadcrumb mixture! Add extra herbs like basil or thyme, or even try a different cheese if Pecorino Romano isn’t available. These variations can add a unique twist.
- Serve with Lemon Wedges: A squeeze of fresh lemon right before eating brings a bright, zesty kick that balances the buttery, savory topping. It’s the perfect finishing touch for these baked clams oreganata.
🍴 Serving Suggestions
Wine Pairing: Pair these baked clams oreganata with a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc. The bright acidity of these wines complements the briny clams and balances the richness of the breadcrumb topping. A dry rosé also works beautifully for a fresh summer vibe.
Serve as a Starter: These clams are the perfect appetizer to start a seafood dinner. Serve them alongside other Italian seafood dishes like shrimp scampi or spaghetti alle vongole for a true coastal-inspired feast.
Holiday Tradition: Include these clams in your Christmas Eve Feast of the Seven Fishes for an authentic Italian celebration. Their light, bright flavors are a great way to begin a holiday meal, balancing heartier winter dishes on the table.
Light Lunch with Sides: For a satisfying yet light lunch, serve the clams with a side of crusty bread for dipping and a simple green salad. The clams are rich in flavor, so a fresh salad with lemon vinaigrette pairs perfectly without overpowering the dish.
Main Dish: While baked clams oreganata are delicious as a perfect appetizer, there are other ways to enjoy them! For a more substantial meal, serve these clams over a bed of linguine or with spaghetti alle vongole for a true seafood dinner experience. The breadcrumb topping and clam juices mix beautifully with pasta, creating a light, flavorful sauce.
On a Charcuterie Board: Add baked clams oreganata to a larger charcuterie board with other Italian-inspired appetizers. Pair them with marinated olives, slices of Italian cheeses, and cured meats like prosciutto and salami. This brings together a variety of flavors and textures for an impressive and well-rounded spread.
💭 Recipe FAQs
Absolutely! You can assemble these baked clams oreganata up to 4 hours in advance. Simply follow the steps up to the point of baking, then cover the prepared clams with plastic wrap and refrigerate them. When you’re ready to serve, place the clams on a baking sheet and bake as directed. This make-ahead option is perfect for holiday gatherings, like Christmas Eve’s Feast of the Seven Fishes, or any time you’re entertaining guests. Just remember to garnish with fresh parsley and lemon wedges before serving for that final touch!
Yes, there are a few ingredient swaps that work well. If you can’t find Pecorino Romano, Parmesan cheese is a great substitute—it adds a similar salty, tangy flavor to the breadcrumb mixture. For breadcrumbs, if panko isn’t available, plain breadcrumbs can work, though they won’t provide quite the same light and crispy texture. You can also use top neck clams if littlenecks aren’t available; just remember to adjust the amount of the breadcrumb mixture to fit the size of the larger clams. Finally, if you prefer a non-alcoholic option, replace the dry white wine with clam juice or vegetable broth for steaming.
Yes, you can! Assemble the clams with the breadcrumb mixture, then freeze them before baking. Arrange the prepared clams on a baking sheet in a single layer, freeze until solid, then transfer them to a freezer-safe airtight container. When ready to serve, bake them directly from frozen at 425°F for 18-20 minutes, then broil for 1-2 minutes to finish. This makes it easy to prepare them ahead for special occasions like Christmas Eve or gatherings.
Fresh lemon zest adds a bright, citrusy aroma to the dish, but if you’re out, you can substitute with a touch of fresh lemon juice. For a more complex flavor, add a pinch of finely grated orange zest along with the lemon juice for a unique twist. The acidity cuts through the rich clam meat and breadcrumb mixture beautifully, adding that refreshing note clams oreganata is known for.
Storage & Reheating
Storing Leftovers: If you have leftovers, place them in an airtight container and refrigerate. Leftover baked clams are best enjoyed within a day or two, as seafood tends to lose its freshness quickly.
Reheating Baked Clams Oreganata: To reheat without overcooking, place the clams on a baking sheet and warm them in a 300°F oven for about 5-7 minutes. Avoid using the microwave, as this can make the clams rubbery. If they start to dry out, cover loosely with foil. This gentle method will keep them warm and flavorful without losing their tender texture.
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🥗 Pairing Recommendations
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📋 Recipe
Baked Clams Oreganata (Italian Stuffed Clam Recipe)
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Equipment
- Medium saucepan
- Wooden spoon
- Large saucepan with lid
- Rimmed baking sheet
- Small bowl
- Tongs or slotted spoon
- Plate for serving
- Zester or microplane (for optional lemon zest garnish)
Ingredients
- ½ cup unsalted butter 1 stick
- 2 medium shallots minced
- 2 cloves garlic minced
- ½ cup panko breadcrumbs
- 1 teaspoon lemon zest plus extra for garnish (optional)
- 2 tablespoons lemon juice
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon minced fresh Italian parsley plus more for garnish
- ¼ cup grated Pecorino Romano cheese
- ½ cup dry white wine or clam juice/vegetable broth for a non-alcoholic option
- 2 dozen littleneck clams scrubbed clean (see note)
- Salt to taste
- Lemon wedges for serving (optional)
- Crusty bread for serving (optional)
Instructions
- Melt the Butter: In a medium saucepan over medium heat, melt ½ cup unsalted butter.
- Cook the Shallots and Garlic: Add 2 minced shallots and cook until translucent, about 3 minutes. Then add 2 minced garlic cloves and cook for 1-2 more minutes.
- Combine Ingredients: Stir in ½ cup panko breadcrumbs, 1 teaspoon lemon zest, 2 tablespoons lemon juice, ½ teaspoon dried oregano, ½ teaspoon crushed red pepper flakes, 1 tablespoon minced parsley, and ¼ cup grated Pecorino Romano cheese. Mix until well combined, then set aside.
- Heat the Wine: In a large saucepan with a lid, bring ½ cup dry white wine (or substitute) to a boil over high heat.
- Cook the Clams: Add the clams to the saucepan, cover with the lid, and steam for about 3 minutes. Open the lid, and with tongs or a slotted spoon, remove any clams that have opened, placing them in a bowl. Repeat every 30 seconds until all clams are open. Set aside 3 tablespoons of the clam cooking liquid.
- Cool and Arrange Clams: Allow the clams to cool slightly, then twist off one side of each shell, keeping the meat in the other side. Arrange the clams on a rimmed baking sheet.
- Add Reserved Liquid: Add the 3 tablespoons of reserved cooking liquid to the breadcrumb mixture and mix well. The mixture should be slightly moist and hold together when pressed; if it seems too dry, add more clam liquid or a teaspoon of melted butter.
- Pack Filling: Spoon the breadcrumb mixture onto each clam, covering the meat completely. Pour the remaining cooking liquid into the bottom of the baking sheet.
- Bake the Clams: Preheat the oven to 450°F (232°C). Bake for 8-10 minutes, until the clams are bubbling and starting to crisp.
- Broil for Crispiness: Turn on the broiler and broil for 1-2 minutes, watching carefully to avoid burning. Keep the baking sheet on the middle rack rather than too close to the broiler to prevent burning.
- Garnish and Serve: Arrange the clams on a serving plate, sprinkle with extra parsley and a pinch of fresh lemon zest, if desired, for a burst of flavor. Serve with lemon wedges on the side and crusty bread for dipping in any remaining sauce.
Notes
- Clam Size: For larger clams, like top necks, either double the filling or reduce the number of clams to 12.
- Cleaning Clams: Soak clams in cold, salted water for 30 minutes before scrubbing to remove sand.
- Make-Ahead Option: You can assemble the clams with the breadcrumb mixture up to 4 hours ahead, cover, and refrigerate until baking. This makes for easy, quick baking just before serving.
- Frozen Option: Prepare clams, freeze for up to 1 month, bake at 425°F for 18-20 minutes, then broil as directed.
🌡️ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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