cateory: specialty
Baked Clams Oreganata
Reviews: 198
Ingredients:
- 30 Cherrystone clams
- 2 fl oz Olive oil
- 1 oz Onions, shallots, or scallions, chopped fine
- 1 tsp Finely chopped garlic
- 1 fl oz Lemon juice
- 10 oz Fresh bread crumbs
- 1 tbsp Chopped parsley
- 3⁄4 tsp Dried oregano
- 1⁄8 tsp White pepper
- 1⁄3 cup Parmesan cheese as needed as needed Paprika
- 10 Lemon wedges
How to make
Baked Clams Oreganata
Baked Clams Oreganata
- Open the clams . Catch the juice in a bowl.
- Remove the clams from the shell. Place them in a strainer over the bowl of juice. Let them drain 15 minutes in the refrigerator. Save the 30 best half-shells.
- Chop the clams into small pieces.
- Heat the oil in a sauté pan. Add the onion and garlic. Sauté about 1 minute but do not brown.
- Add half the clam juice and reduce by three-fourths over high heat.
- Remove from the heat and add the lemon juice, crumbs, parsley, oregano, and white pepper. Mix gently to avoid making the crumbs pasty.
- Taste and adjust seasonings if necessary. (Clams are usually very salty.)
- Cool the mixture. Mix in the chopped clams.
- Fill the 30 clam shells with the mixture. Sprinkle with parmesan cheese and (very lightly!) with paprika.
- Place on a sheet pan and refrigerate until needed.
- For each order, bake 3 clams in hot oven (450 F/230 C) until they are hot and the top is brown.
- Garnish with lemon wedge.
Comments for
Baked Clams Oreganata
Baked Clams Oreganata
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