Baked clams oreganata

Total Time
19 min
10 min
9 min
There's nothing more special than serving clams for an appetizer before a successful dinner party. These clams are flavored with a delicious mixture of breadcrumbs, parsley, lemon zest, oregano, garlic, and hot pepper sauce. Using the broiler means you can make quick work of this recipe; it comes together in less than 20 minutes. If you’re not comfortable with opening clams yourself, you can have your fishmonger open them for you, reserving the juice and shells. 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 breadcrumb mixture, spoon into twelve (4-inch) ovenproof ramekin dishes, then follow the directions from step 3.


Seasoned breadcrumbs


Fresh parsley

2 Tbsp, fresh, chopped

Lemon zest

1 tsp, grated

Dried oregano

½ tsp


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.