Baked Clams Oreganate
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Bread Crumb (method follows)6 sprigs
Parsley (flat-leaf)1 tsp
Garlic (minced)1 tsp
Oregano (dried see note)1
Salt1 cup
Virgin Olive Oil (extra)1 cup
Chicken BrothDirections:
1
BREAD CRUMBS: Unless you make your own bread crumbs, you won't be following Rao's kitchen tradition
2
Use the finest quality Italian bread you can find
3
Allow it to dry for at least 2 days, then grate, using a handheld grater or a food processor fitted with a metal blade
4
Shake and push the bread crumbs through a medium strainer to get an even texture
5
BAKED CLAMS: Have your fishmonger open your clams if you are not comfortable doing the job yourself
6
Leave the clams on the half shell and refrigerate until ready to use
7
Place broiler tray on the lowest rack and preheat broiler
8
Combine bread crumbs, parsley, garlic, oregano, and salt and pepper
9
Add olive oil and toss mixture until crumbs are evenly coated
10
Add the broth and continue to mix until very well blended
11
The mixture should be quite wet
12
Put approximately 1 heaping teaspoon of bread crumb mixture on each clam
13
Smooth over the top, making sure that the edges are sealed
14
Using the edge of a teaspoon, cut ridges into the topping
15
Pour 1/8-inch cold water into a cookie sheet with sides (to keep the clams moist while broiling) and broil for about 7 minutes or until the bread crumb topping is well browned and crisp
16
Put 6 clams on each of 6 small, warm serving plates
17
Garnish each plate with 1 lemon wedge and parsley sprig and serve