Go Back
Print Recipe

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.