Recipe courtesy of Anne Burrell
From:
Food Network Magazine
Baked Clams Oreganata
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- Level: Intermediate
- Total: 40 min
- Active: 30 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 46
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 5 mg
- Sodium
- 129 mg
"These clams are crunchy and herby—you really taste all that fresh oregano!"
- Level: Intermediate
- Total: 40 min
- Active: 30 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 46
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 5 mg
- Sodium
- 129 mg
Ingredients
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Directions
- Preheat the oven to 450 degrees F.
- Place the clams on a sheet tray and put them in the preheated oven for 2 to 5 minutes, or until the clams just begin to open. (We don’t want to cook the clams, we just want them to open a little.)
- Using a butter knife, pry the clams open; remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell; this will allow for easy eating.
- Preheat the broiler and adjust the oven rack to the top position.
- Combine the breadcrumbs, garlic, oregano, parsley, red pepper flakes and a few pinches of salt in a bowl. Add the olive oil and stir until well combined. Stir in enough chicken stock until the mixture is quite wet. Taste to check the seasoning, adding more salt if needed.
- Pack each clam full of the breadcrumb mixture. Pack the breadcrumbs down and really secure the edges; this will help the clam stay moist.
- Return the clams to the sheet tray and add about 1/2 cup of water to the tray; this will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes, or until the breadcrumbs are nice and brown and crispy.
