Recipe courtesy of Gourmet Magazine

Baked Clams Oreganata

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  • Level: Easy
  • Total: 50 min
  • Prep: 40 min
  • Cook: 10 min
  • Yield: 24 baked clams, 12 servings
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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.


  1. Preheat oven to 450 degrees F.
  2. Make topping: In a small bowl stir together topping ingredients until combined well, and season with salt and pepper.
  3. 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.
  4. Bake clams in middle of oven 10 minutes. Serve clams nestled in coarse salt on a platter.