Lidias Baked Clams Oreganata Recipes

BAKED CLAMS OREGANATA

Steps:

• Preheat the oven to 450 degrees F.
• Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. We don't want to cook the clams, we just want them to open a little.
• Using a butter knife pry the clams open and remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell. This will allow for easy eating.
• Preheat the broiler and adjust the rack to the top shelf.
• In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until well combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed.
• Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist.
• Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy.

LISA'S BEST BAKED CLAMS

Steps:

• Bring a saucepan of water to a boil. Add clams, and boil until all of the clams are open, about 5 minutes. Drain, and remove the empty half of the shell from each one. Place the full halves onto a baking sheet.
• Preheat the oven to 350 degrees F (175 degrees C). Place the crackers, garlic powder, and parsley into a large resealable bag. Crush until fine, and mash to mix. Melt butter in a skillet over medium heat. Add the cracker crumb mixture, and cook until golden brown, stirring constantly. Spoon onto the clams in the shells.
• Bake for 10 to 15 minutes in the preheated oven, until browned and topping is crispy. Serve with lemon and hot pepper sauce.

BAKED CLAMS OREGANATE

Steps:

• Heat broiler. Place rack in lowest setting, or about 12 inches from heat.
• Combine bread crumbs, parsley, garlic, oregano and salt and pepper. Add olive oil, and toss until crumbs are evenly coated. Stir in broth, mixing to blend. Mixture will be quite damp.
• Put a rounded teaspoon of the crumb mixture on each clam, smoothing the top. Arrange clams on baking sheet with sides, and pour in about 1/8 inch water. Broil until topping is lightly browned, about 7 minutes. Serve with lemon wedges.

BAKED CLAMS OREGANATA

Steps:

• Let the oil and garlic steep in a small bowl 30 minutes to 2 hours.
• Preheat oven to 475° F. Shuck the clams as described on page 7, reserving the clam juice. Strain the juice through cheesecloth or a very fine sieve into a 13 × 11-inch baking dish. Add the white wine, 1 1/2 tablespoons of the parsley, the butter, and half of the crushed red pepper.
• In a deep bowl, toss the bread crumbs, grated cheese, tomatoes, 3 tablespoons of the garlic-infused oil, the remaining 1 1/2 tablespoons chopped parsley, the oregano, and the remaining 1/4 teaspoon crushed red pepper until thoroughly blended.
• Top each clam with about 1 1/2 tablespoons of the bread-crumb topping, packing it down tight. Set clams in the prepared baking pan and drizzle the remaining infused oil over them. Bake until the pan juices are bubbling and the bread crumbs are golden brown, 12 to 15 minutes. Transfer the clams to a warm platter or divide among serving plates.
• To keep the bread-crumb topping crunchy, spoon the sauce from the baking dish onto the plates-not over the clams. Serve immediately, garnished with the lemon slices.

BAKED CLAMS OREGANATO

Steps:

• Preheat oven to 425 degrees F.
• Coarsely chop shucked clams, and put in a large bowl. Add the bread crumbs, bell pepper, parsley, oregano, and salt. Drizzle with 2 tablespoons olive oil, and toss with a fork to combine.
• Stuff the reserved clamshells with the filling, and place on a rimmed baking sheet. Drizzle each clam with a little of the reserved clam juice, pouring any extra juice, along with the white wine, into the bottom of the pan. Drizzle the clams with 3 tablespoons olive oil, and drizzle the remaining tablespoon oil in the bottom of the pan with the juice and wine.
• Bake until clams are lightly browned and crusty, about 15 to 20 minutes. To serve, set clams on plates with remaining sauce and a squeeze of fresh lemon juice for each.
• notes
• Another option-one I like very much-is not to chop the clams.
• Shuck the clams, and leave each whole clam in a half-shell. Toss all the other ingredients separately, then cover the clams with a light coating of the mixture. Pat lightly, and continue as per recipe.