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Clams Oreganata Recipe

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This recipe for Clams Oreganata, by , is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Denise Barone


1 lb. Clams, chopped, reserving ~20 clam shells
6 Garlic Cloves, minced
2 tsp. Oregano
1 cup Breadcrumbs
Handful Parsley, chopped
Pinch of Hot Pepper Flakes, optional
Salt, to taste
Black Pepper, to taste
Olive Oil, extra virgin

Place rack in the middle position and preheat oven to 400įF.

In a large mixing bowl, mix the chopped clams, half of the garlic, oregano, hot pepper flakes, salt, black pepper, olive oil, and about two tablespoons of chopped parsley

Once fully mixed, add in three large tablespoons of the breadcrumbs and mix again. If the clam mix is still too wet, add a little breadcrumbs until the mix isnít wet

In a separate bowl, mix half a cup of breadcrumbs with the rest of the garlic and two tablespoons of olive oil.
If breadcrumbs are too dry, add in a drizzle of olive oil at a time until the mixture doesnít look dry and holds together.

Take your clean clam shells and begin stuffing them with the clam mix and topping off withe breadcrumb mixture

Place the shells on a baking sheet

Pour about a glass of water onto the baking sheet, enough to cover just the botto

Place the baking sheet in the oven and cook for 15 minutes.

Remove the clams oreganata from the oven and serve with a sprinkle of fresh parsley on top and a side of hot sauce




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