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Baked Clams Oreganata Recipe

Baked Clams Oreganata

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Average Rating:

Total Reviews: 28

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  • on December 25, 2012

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    Anne: I made these last night and they came out great thank you so much!

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  • on December 25, 2012

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    Outstanding. I can't wait to make these again. They were a perfect starter for Christmas Eve dinner. Thank you, Anne!

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  • on February 14, 2012

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    I made this for Valentine's Day and it was fantastic! The best clams oreganata we've ever eaten!
    I used fresh breadcrumbs (I put a couple of slices of good white bread in the food processor, Just perfect! Thanks, Anne!

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  • on December 30, 2011

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    this is a great dish. Made it for Christmas eve. everyone loved it. very tasty and easy. opening the clams was a breeze. thanks Anne, you rock!!!!!!!!!!!!!!!!!

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  • on December 25, 2011

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    My whole family was very disappointed with this dish. To me it was a waste of good clams - which my daughter and I love. I had purchased 3 dozen and made a dozen and a half of this. Everyone tried one and didn't take another. I ended up throwing out the rest - something I never do. I am so glad I didn't use them all so I can make steamed clams today with the remaining clams.

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  • on December 24, 2011

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    Delicious! I had mine too close to flame in the broiler and burn the tops a bit, but they were still so good. I'm making them again to serve with ravioli soup before dinner. Thanks so much!!!

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  • on December 02, 2011

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    Oh boy, are these delicious! This one is a keeper. My husband and I loved them. This might have to become part of my Christmas Eve menu. The filling takes no time at all to prepare & the baking of the clams first really does make it easier. The only thing I did differently was open the clams over a bowl & strainer filled with cheese cloth to catch all of the juices and remove the grit. I moistened my stuffing mainly with the clam juice & supplemented with the chicken stock. The clam juice would have probably sufficed. Be light on the salt, the littlenecks I had were very briny so didn't need much extra salt. I loved the strong oregano flavor. The 3 tablespoons of fresh oregano worked just fine for me. I did make at least 20 clams though, instead of 12. Yum! You should really try these! I'm a happy girl. These are quite a treat.

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  • on April 19, 2011

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    With the amt. of stuffing this recipe makes, I had enough to stuff TWO dozen littleneck clams. I saved the remainder stuffing and mixed in canned chopped clams the next day for a quick appetizer. I thought it a strange omission that there was no lemon in this recipe, so I squeezed a little fresh lemon into the bread filling too, moist already anyway from the broth; it gave the clams a little something extra that seemed right. Another reviewer mentioned there might be an error on the oregano...FRESH oregano is not as strong as the dried, you DO need three TABLEspoons, not teaspoons.

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  • on March 14, 2011

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    Great idea regarding opening of the clams.....the only thing I would say is that if you are indeed using fresh oregano, which is always quite strong I would cut down on Anne's suggested 3tbs, way too much and overpowering....maybe it's a typo and should read 3 tsp?? Regardless, watch the oregano....do to your taste.

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  • on March 10, 2011

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    Delicious!! Had a little bit of stuffing left over. I didn't use any salt, my clams were salty enough on their own. I did the oven method to partially open the clams and then figured out after trying to wrestle open a few that it's much easier if you take a sharp knife and stick it in the partially open clam and cut the muscles. They open right up! Squeezed some lemon right before eating and they were great.

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