Clams Oreganata
This recipe for Clams Oreganata is an elevated version of both the Baked Clam Dip and the individual Baked Clams (served in scallop shells) I grew up enjoying. It is best served warm with slices of crusty baguette, but between you and me, I also think it would make a delicious dinner with a fresh green salad…which is what prompted me to share it with you today.
Calabrian chili paste is available in jars at Trader Joe’s. If you don’t have it, just increase the crushed red pepper flakes to taste. You are looking for a little heat, unless that’s not your style. Enjoy!
Clams Oreganata
Ingredients
Breadcrumb Mixture
- 2 c Italian Seasoned Panko
- 2 Tbls melted butter
- 1.5 tsp garlic powder
- 1.5 tsp dried oregano
- 2-3 Tbls chopped parsley
- zest of 1/2 lemon
- salt and pepper to taste
- olive oil as needed
Clams
- 1.5 lbs fresh chopped clams or 28oz canned chopped clams
- 2 Tbls Olive Oil
- 1 Tbls butter
- 2 small shallots finely diced
- 4 cloves garlic cloves finely minced
- 1 Tbls Calabrian chili paste
- 1/2 Tbls fennel seeds lightly crushed
- 1/4 tsp red pepper flakes
- 1/4 c white wine
- Zest of second lemon half, plus juice of whole lemon
- 1/4 c chopped parsley
- 1 Tbls fresh oregano, finely chopped or 1 tsp dried oregano
- salt and pepper to taste
Instructions
- Add all the breadcrumb ingredients together in a bowl. Drizzle with olive oil, and mix together until the breadcrumbs resemble wet sand (adding more olive oil as needed). Then set aside.
- Heat a large skillet over medium heat and drizzle with olive oil and butter. Once hot, add the shallots and cook until softened and translucent.
- Then add the Calabrian Chili Paste, grated garlic, fennel seeds, and red pepper flakes. Cook until fragrant.
- Deglaze the pan with white wine and 1/2 the lemon. Cook until the wine reduces (about 2 minutes).
- Add the clams and remaining juice. Cook just until heated through (about 2-3 minutes). Then fold in the 1.5 cups of the breadcrumb mixture, chopped parsley, oregano, and lemon zest.Transfer to a shallow baking dish (or pie pan).
- Top with a few cubes of butter and the remaining breadcrumbs. Drizzle with olive oil and bake at 400° for 15-20 minutes, then broil for 2-3 minutes.Once done, garnish with fresh parsley and a drizzle of olive oil.
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