Baked Clams Oreganata

Staff Writer
Baked Clams Oreganata
Baked Clams Oreganata
Jane Bruce

Baked Clams Oreganata

This classic clam dish is fantastic as a passed hors d'oeuvre for a party. Use the freshest clams you can find; the shells should be tightly shut, and any that are open should shut when tapped on a work surface. Some people like to add chopped garlic and red pepper flakes; I like to let the flavor of oregano shine on its own, but feel free to modify to suit your taste.

Click here to see Sensational Summer Clam Recipes.

4
Servings
509
Calories Per Serving
Deliver Ingredients

Notes

*Note: If you are comfortable working with a clam or oyster knife, you can skip the first step and open the clams directly, discarding the top shells. Do this over a bowl so that you can save any juices and add them to the baking dish later.

Ingredients

  • 2 Pounds littleneck or cherrystone clams
  • 1/2 Cup clam juice
  • 1 Cup panko
  • 10 sprigs oregano
  • 1/2 Cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste

Directions

Preheat the oven to 450 degrees.

Arrange the clams in a baking dish and place in the oven just until they start to open.

Meanwhile, remove the oregano leaves from the stems and chop coarsely. Combine with the panko and extra-virgin olive oil in a bowl and season with salt and pepper, to taste.

Remove the clams from the oven and separate the top shell from the meat when cool enough to handle.* Discard the tops and place the bottom halves back in the baking dish.

Scatter the panko mixture over the clams and carefully add the clam juice to the bottom of the baking dish. Place back in the oven until the panko turns golden, about 7-8 minutes. Remove from the oven and serve when cool enough to handle.

Clam Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Clam Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Nutritional Facts

Total Fat
30g
46%
Sugar
0.7g
N/A
Saturated Fat
4g
21%
Cholesterol
68mg
23%
Protein
37g
74%
Carbs
23g
8%
Vitamin A
209µg
23%
Vitamin B12
26µg
100%
Vitamin C
0.1mg
0.2%
Vitamin D
2IU
1%
Vitamin E
6mg
32%
Vitamin K
49µg
62%
Calcium
201mg
20%
Fiber
3g
11%
Folate (food)
23µg
N/A
Folate equivalent (total)
23µg
6%
Iron
7mg
40%
Magnesium
58mg
15%
Monounsaturated
20g
N/A
Niacin (B3)
1mg
5%
Phosphorus
458mg
65%
Polyunsaturated
3g
N/A
Potassium
180mg
5%
Riboflavin (B2)
0.1mg
7%
Sodium
1575mg
66%
Zinc
1mg
9%

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