Recipe courtesy of Gourmet Magazine

Clams Oreganata

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 appetizer servings
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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


  1. 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.)
  2. 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.
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