Clams Oreganata

This is a classic Italian recipe for baked clams on

the halfshell. We try to retain a set of clam shells to

use in recipes that call for stuffing. After use, they

should be scrubbed with a brush and run through a

dishwasher cycle to wash and dry for storage. In this

way, if fresh shellfish is unavailable you may use

canned products.

1 teaspoon of garlic, minced

2 tablespoons of parsley, minced

2 tablespoons of fresh oregano, minced

½ teaspoon of cayenne pepper

1 cup of fresh bread crumbs

8 tablespoons of butter

10 ounce can of clams, drained and liquor reserved

12 to 18 clam shells, depending on size

Combine the ingredients and stir lightly, adding a

bit of the clam liquor if mixture is too dry. Spoon

into clam shells and place in the oven at 450 degrees

for about ten minutes or until the contents are bubbling

and crusty.

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