Broiled clams oreganata

2 - 3
PersonalPoints™ per serving
Total Time
13 min
8 min
5 min
This recipe a classic that Italians serve as part of the traditional Feast of the Seven Fishes celebration that Roman Catholics enjoy on Christmas Eve. Of course, it is delicious anytime, no special occasion required. Oreganata is a reference to the oregano used to flavor the dish. You can use chopped fresh oregano in place of the dried. Just know that dried herbs are more potent than fresh (provided they haven't been in your spice cabinet for years), so you will need to use more fresh oregano than what is called for here. The typical ratio is to use 3 times as much of a fresh herb as what is called for of the dried variety. You will need about 2 slices of whole-wheat bread to make 1 cup of crumbs. Simply tear the bread into pieces, toss into your food processor, and process until crumbs form.


Whole wheat breadcrumbs

1 cup(s), fresh

Fresh parsley

½ cup(s), fresh, finely chopped

Garlic clove(s)

2 medium clove(s), minced


1 Tbsp

Olive oil

2 tsp

Dried oregano

½ tsp

Table salt

¼ tsp

Black pepper

¼ tsp

Uncooked clams with shell

1 pound(s), shucked, bottom shells reserved (2 dozen)


1 medium, cut into wedges


  1. Preheat the broiler. Line the broiler rack with foil.
  2. Stir together the bread crumbs, parsley, garlic, water, oil, oregano, salt, and pepper in a small bowl until the crumbs are evenly moistened. Stir in a little additional water, if needed.
  3. Place each clam in a half shell and top with a heaping teaspoon of the bread crumb mixture. Place the clams on the broiler rack and broil 5 inches from the heat until the clams are cooked through and the topping is golden brown and crispy, about 5 minutes. Serve with the lemon wedges. Yields 6 clams per per serving.