Baked Clams Oreganata with Garlic and Lemon
Tender littleneck clams topped with buttery garlic breadcrumbs, oregano, parsley, and fresh lemon, then baked until golden. This classic Italian American seafood appetizer is perfect for Christmas Eve, the Feast of the Seven Fishes, or Sunday dinner.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: ITALIAN | AMERICAN
- Diet: Pescatarian
Ingredients
Scale
For the clams:
- 24 live littleneck clams, scrubbed clean
- ½ cup dry white wine or water, for steaming
- 2 tablespoons reserved, strained clam cooking liquid
- 2 tablespoons additional dry white wine or water, for the baking dish
- Lemon wedges, for serving
For the breadcrumb topping:
- ¾ cup plain fine dry breadcrumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons extra-virgin olive oil
- 3 medium garlic cloves, finely minced
- 2 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving
- 1½ teaspoons dried oregano
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon crushed red pepper flakes, optional
- Salt, only if needed
Instructions
- Preheat the oven to 425°F. Scrub the clams under cold running water. Discard clams with cracked shells and any open clams that do not close when tapped.
- Add ½ cup white wine or water to a large pot with a tight-fitting lid. Bring to a boil, add the clams, and cover. Steam for approximately 4–8 minutes, checking frequently. Transfer each clam to a tray as its shell opens. Discard any clams that remain closed after cooking.
- Strain the cooking liquid through a coffee filter or a fine-mesh sieve lined with damp cheesecloth. Reserve 2 tablespoons for the topping.
- When the clams are cool enough to handle, remove and discard the empty top shells. Run a small knife beneath each clam to loosen it from the bottom shell, leaving the meat in place. Arrange the clam-filled shells in a baking dish. Use crinkled foil beneath the shells if needed to keep them level.
- In a medium bowl, combine the breadcrumbs, melted butter, olive oil, garlic, parsley, oregano, lemon zest, lemon juice, black pepper, and optional red pepper flakes. Stir in the 2 tablespoons of reserved clam cooking liquid. The crumbs should be evenly moistened without becoming wet or pasty. Taste before adding salt.
- Divide the topping evenly among the clams, using approximately 1½–2 teaspoons per clam. Spread lightly over the meat without packing it down.
- Pour the additional 2 tablespoons of white wine or water into the bottom of the baking dish, avoiding the breadcrumb topping.
- Bake for 7–10 minutes, until the clams are hot and the breadcrumbs are golden. For additional browning, broil in a broiler-safe dish for 30–60 seconds, watching closely.
- Sprinkle with additional parsley if desired. Serve immediately with lemon wedges and crusty bread for the buttery juices.
Notes
- Remove each clam from the steaming pot as it opens to help prevent overcooking.
- Strain the reserved cooking liquid carefully to remove any sand.
- Keep the breadcrumb layer light so the clam flavor comes through.
- For an alcohol-free version, use water in place of the white wine.
- If using panko, crush it slightly before measuring for a finer topping.
- The clam cooking liquid adds saltiness, so taste the breadcrumb mixture before adding salt.
- Serve immediately for the best texture.
Find it online: https://www.firsthomelovelife.com/clams-oreganata/