Baked Clams Oreganata
- Total Time
If you’re not comfortable opening clams yourself, have the fishmonger open them, reserving the juice and shells.
seasoned breadcrumbs⅔ cup(s)
fresh parsley2 Tbsp, fresh, chopped
lemon zest1 tsp, grated
dried oregano½ tsp
garlic clove(s)1 clove(s), medium, minced
hot pepper sauce⅛ tsp, about 3 drops
uncooked clams with shell1 pound(s), 12 cherrystone clams, scrubbed and shucked (12 half-shells and 1⁄3 cup of clam juice reserved)
fresh lemon juice2 Tbsp
reduced-calorie margarine2 Tbsp, melted
lemon(s)1 medium, cut into 6 wedges
- 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).
- 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.
- 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.