Baked clams oreganata
3
Points®
Total Time
19 min
Prep
10 min
Cook
9 min
Serves
6
Difficulty
Easy
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.
Ingredients
Seasoned breadcrumbs
⅔ cup(s)
Fresh parsley
2 Tbsp, fresh, chopped
Lemon zest
1 tsp, grated
Dried oregano
½ tsp
Garlic
1 clove(s), minced
Hot pepper sauce
⅛ tsp, about 3 drops
Uncooked clams with shell
1 pound(s), without shell, 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
Lemon
1 item(s), large, cut into 6 wedges
