Clams Oreganata

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 appetizer servings
Level:
Easy

Ingredients
  • 1 garlic cloves, minced
  • 1/8 cup extra-virgin olive oil
  • 2 canned whole plum tomatoes, drained, seeded, and coarsely chopped
  • 1 tablespoon minced fresh oregano
  • 1 1/2 pounds very small (1-inch) hard-shelled clams such as Manila clams or cockles, scrubbed well
  • 1/4 cup toasted fresh bread crumbs
  • 1 teaspoon finely grated fresh lemon zest
Directions

Cook garlic in oil in a deep 4 to 6-quart heavy pot over moderately low heat, stirring, until garlic is fragrant, about 1 minute. Stir in tomatoes and 1/2 tablespoon oregano and cook, stirring occasionally, until tomatoes break down, 4 to 5 minutes. Season with pepper. Add clams, stirring well to coat, then cover pot tightly, and increase heat to moderately high. Cook, stirring once, until clams open, 5 to 7 minutes. (Discard any clams that have not opened after 7 minutes.)

While clams are cooking, toss together bread crumbs, zest, and remaining 1/2 tablespoon oregano. Divide clams and pan juices among 4 shallow bowls, then sprinkle with bread crumbs. Serve immediately.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews