Baked Clams Oreganata
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
44
Spice
61
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Plain Bread Crumbs2 cloves
Garlic (smashed and chopped)1 pinch
Crushed Red Pepper Flakes3 tbsps
Extra-Virgin Olive Oil3 cup
Chicken StockDirections:
1
Watch how to make this recipe
2
Preheat the oven to 450 degrees F
3
Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open
4
We don't want to cook the clams, we just want them to open a little
5
Using a butter knife pry the clams open and remove the top shell and discard
6
Completely pull the clam away from the bottom shell and place it back in the bottom shell
7
This will allow for easy eating
8
Preheat the broiler and adjust the rack to the top shelf
9
In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt
10
Add the olive oil and stir until well combined
11
Add chicken stock until the mixture is quite wet
12
Taste to check the seasoning, add more salt if needed
13
Pack each clam full of the bread crumb mixture
14
Pack the bread crumbs down and really secure the edges
15
This will help the clam stay moist
16
Place the clams on a sheet tray and add about 1/2 cup of water to the tray
17
This will also help the clams stay moist
18
Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy