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Baked Clams Oreganata Recipe

Baked Clams Oreganata

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

Showing 21-28 of 28

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  • on April 01, 2010

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    I always thought that clams had to be shucked cold-never knew they could partially open in the oven. Fabulous recipe. Didn't change a thing. I squeezed lemon on last. I used meyer lemon, but regular would have worked perfectly.

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  • on January 25, 2010

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    Anne: I loved the baked clams, I ate the whole dozen. I added 1/2 small chopped/sauteed onion to the mixture. You look like me!! I could be your Mother. Sometimes I spike up my hair like you do.

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  • on January 22, 2010

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    Anne, you rock. Keep growling, laughing and cooking killer food. You are an amazing teacher and are so much fun to watch. We have made ALL of your recipes and they are all AWESOME! You are the best!

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  • on January 17, 2010

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    This is a great recipe. They were easy to make and cooked up quick. These meatballs are perfect for all of my recipes that call for meatballs. Thanks Anne! I do have to mention that I love her quirky style, even if it raises my eyebrows when she growls. But we have to remember it's entertainment- and if you don't like it- change the channel.

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  • on January 17, 2010

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    Everything that Anne cooks is delicious. Please put her on PRIME TIME AND TAKE THAT AMATEUR MELISSA D' OFF.

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  • on January 16, 2010

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    Just made these after watching this morning..... Demystified the clam shucking and included a delicious stuffing. Did what she said, adding a tad of lemon. BTW, growl away girl, it shows your cheffie love......

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  • on January 16, 2010

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    Please stop growling while you are cooking. It's annoying. But love the show.

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  • on February 23, 2009

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    It's a definite to use fresh Oregano - I thought the recipe needed a sprinkling of Parmigiano on top.
    Another speedy way to open the clams--I put them into the microwave for about a minute or two until they just open up.

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