Clams With Oregano And Bread Crumbs (Vongole Origanate)
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
62
Spice
44
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 medium
Red Onion (cut into 1/8-inch dice)1 cup
Bread Crumb (fresh)2 tbsps
Oregano (chopped fresh)Directions:
1
Carefully open the clams, discarding the top shells, and drain the clam liquid into a small mixing bowl
2
Set aside
3
Loosen the clams from the bottom shells but do not remove them
4
Pour the salt onto a baking sheet so that it is at least 1/2-inch deep and arrange the clams in their half-shells in the salt
5
In a 10- to 12-inch sauté pan, heat the oil over medium heat until smoking
6
Add the onion, garlic, and bell pepper and cook 6 to 7 minutes, until softened and light golden brown
7
Add the bread crumbs and continue cooking another 3 minutes, until they are light golden brown as well
8
Remove the mixture from the heat, season with salt and pepper, and cool
9
Stir in the oregano and the reserved clam liquid
10
Preheat the broiler
11
Pack about 2 teaspoons of the crumb mixture loosely into each clam shell
12
(Remember that the clam, not the stuffing, is the most important part of this dish; stuffing should surround and enhance the clam, not overpower it
13
) Place the clams under the broiler and heat through, about 1 1/2 to 2 minutes, just until the crumb mixture is deep golden brown; you're not really cooking the clam
14
Drizzle with a drop of olive oil, and serve
15
Carefully open the clams, discarding the top shells, and drain the clam liquid into a small mixing bowl
16
Set aside
17
Loosen the clams from the bottom shells but do not remove them
18
Pour the salt onto a baking sheet so that it is at least 1/2-inch deep and arrange the clams in their half-shells in the salt
19
In a 10- to 12-inch sauté pan, heat the oil over medium heat until smoking
20
Add the onion, garlic, and bell pepper and cook 6 to 7 minutes, until softened and light golden brown
21
Add the bread crumbs and continue cooking another 3 minutes, until they are light golden brown as well
22
Remove the mixture from the heat, season with salt and pepper, and cool
23
Stir in the oregano and the reserved clam liquid
24
Preheat the broiler
25
Pack about 2 teaspoons of the crumb mixture loosely into each clam shell
26
(Remember that the clam, not the stuffing, is the most important part of this dish; stuffing should surround and enhance the clam, not overpower it
27
) Place the clams under the broiler and heat through, about 1 1/2 to 2 minutes, just until the crumb mixture is deep golden brown; you're not really cooking the clam
28
Drizzle with a drop of olive oil, and serve