Baked Clams Oreganata

Total Time:
50 min
Prep:
40 min
Cook:
10 min

Yield:
24 baked clams, 12 servings
Level:
Easy

Ingredients
  • For crumb topping:
  • 3/4 cup coarse dry bread crumbs (preferably from a crusty loaf of Italian bread)
  • 1 large garlic clove, minced
  • 2 tablespoons minced drained bottled roasted peppers
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced fresh oregano leaves or 3/4 teaspoon dried oregano, crumbled
  • 24 small hard-shelled clams such as littlenecks, shucked, reserving 24 half shells
  • Coarse sea or kosher salt for filling baking pan and serving platter.
Directions
  • Preheat oven to 450 degrees F.

  • Make topping: In a small bowl stir together topping ingredients until combined well, and season with salt and pepper.

  • Scrub reserved clamshells inside and out and dry. In a shallow baking pan spread coarse salt about 1/4-inch deep and nestle shells in salt to keep them level. Return shucked clams to shells and cover generously with topping. Clams may be prepared up to this point 1 hour ahead and chilled.

  • Bake clams in middle of oven 10 minutes. Serve clams nestled in coarse salt on a platter.


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