Baked Clams Oreganata (Italian Stuffed Clam Recipe)

Baked Clams Oreganata (Italian Stuffed Clam Recipe)

Savor these delicious Baked Clams Oreganata, topped with buttery breadcrumbs, fresh herbs, and a hint of lemon. Perfect for gatherings or cozy nights in!

Course Appetizer, Main Course

Cuisine Italian American

Prep Time 20

Cook Time 10

Total Time 30

Servings Servings

Calories 296kcal

Author Meghan Birnbaum

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)

Get Recipe Ingredients

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.

Nutrition