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Baked Clams Oreganata 2 Recipe

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This recipe for Baked Clams Oreganata 2 is from Bill's Chow Guide, 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!
Category:
Category:
Ingredients:  
Ingredients:  
18 little neck clams with reserved clam juice
1/2 cup plain bread crumbs
1 clove garlic, finely chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
3 heaping tablespoons of grated Parmigiano Reggiano
3 tablespoons of olive oil plus more to drizzle over clams
1/4 teaspoon black pepper
lemon wedges
Directions:
Directions:
Pre-heat the oven to 450 degrees. After you washed and scrubbed the clams, place in a single layer on a 13 by 18 Inch 18 Half Sheet Pan. Place in the oven for only 2-3 minutes. This will be enough to loosen the clams up so they will be easy to open. Open up the clam, get rid of the top shell, and loosen the clam in its shell by sliding the knife under the clam. Chop clams if they are too large.

In a medium bowl mix together the bread crumbs, oregano, parsley, garlic, grated cheese , 2 tablespoons of reserved strained clam juice, olive oil, and black pepper.

Top the clams with this mixture, but don’t pack down the bread crumbs. Drizzle with some olive oil.

Place them under the broiler until the clams are done and the bread crumb is crispy and golden, about 4-5 minutes. Serve with the lemon wedges.

 

 

 

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