Happy National Seafood Month! I love using fresh herbs with vegetables. A classic southern Italian seafood dish, clams oreganata is the perfect light starter to a heavy Italian meal. Serve them with a squeeze of lemon and a glass of white wine!
- 25 little neck clams with reserved juice
- 1/3 cup fresh bread crumbs
- 1 clove garlic, finely chopped
- 1.5 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh parsley
- 4 heaping tablespoons of grated Parmesan cheese
- 3 tablespoons of olive oil plus more to drizzle over clams
- Pre-heat the oven to 450 degrees. Wash and scrubbed the clams and place in a single layer on a sheet pan. Place in the oven for only 2-3 minute, just enough to loosen the clams so they will easily open.
- Remove clams from oven and with a butter knife, pry open the clams over a bowl to catch all the juice that comes out. Once open, loosen the clam in its shell by sliding the knife under it.
- Preheat the broiler and adjust the rack to the top shelf.
- In a medium bowl mix together the bread crumbs, oregano, parsley, garlic, grated cheese, reserved strained clam juice, olive oil, and black pepper.
- Pack each clam with the bread crumb mixture. Place the clams back on the 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 brown and crispy.
Theresa Greco is the creator of The Food Hunter’s Guide to Cuisine, where she shares her passion for delicious food and a healthy lifestyle with recipes and reviews. She spends her days working as a law librarian, but her nights and weekends are spent as a home chef, avid food writer and social media expert. She enjoys motivating people to eat healthier both in and out of the kitchen with recipes and dining choices that are inspired by her love for home cooked/non-processed foods.