Baked Clams Oreganata

Total Time
19 min
10 min
9 min
If you’re not comfortable opening clams yourself, have the fishmonger open them, reserving the juice and shells.


seasoned breadcrumbs

0 cup(s)

fresh parsley

2 Tbsp, fresh, chopped

lemon zest

1 tsp, grated

dried oregano

½ tsp

garlic clove(s)

1 medium clove(s), minced

hot pepper sauce

tsp, about 3 drops

uncooked clams with shell

1 pound(s), 12 cherrystone clams, scrubbed and shucked (12 half-shells and 1⁄3 cup of clam juice reserved)

fresh lemon juice

2 Tbsp

reduced-calorie margarine

2 Tbsp, melted


1 medium, cut into 6 wedges


  1. Combine the bread crumbs, parsley, lemon zest, oregano, garlic, and hot pepper sauce in a medium bowl, rubbing with fingertips to infuse the crumbs with flavor. Stir in the reserved clam juice (mixture should be crumbly).
  2. Preheat the broiler. Arrange the 12 clam half-shells on a broiler pan or jelly-roll pan. Place a clam in each shell and top with the crumb mixture.
  3. Combine the lemon juice and melted margarine in a small bowl. Drizzle 1 teaspoon lemon mixture over each clam. Broil 6 inches from the heat until the crumbs are golden and clams are just cooked through, 8–9 minutes. Serve with the lemon wedges. Yields 2 clams per serving.


If you like, substitute a 6 1/2-ounce can of chopped clams in place of the fresh clams. Simply drain the clams, stir into the bread crumb mixture, spoon into twelve (4-inch) ovenproof ramekin dishes, then follow the directions from step 3.

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