Clams Oreganata Recipe

Introduction

Clams Oreganata is a classic Italian appetizer featuring tender little neck clams steamed in a flavorful broth of garlic, oregano, and white wine, topped with toasted herbed breadcrumbs. This dish is simple to prepare and perfect for a light meal or elegant starter.

Ingredients

• 2 dozen little neck clams
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh oregano leaves, chopped
• ½ teaspoon dried oregano
• 1 teaspoon ground black pepper
• ¼ cup dry white wine (not cooking wine)
• ½ – 1 cup low-sodium chicken broth (use 1 cup for extra sauce)
• 1 tablespoon fresh lemon juice
• 1 pinch red pepper flakes (optional)
• Lemon wedges for serving
• 1 tablespoon olive oil (for breadcrumbs)
• ¼ cup seasoned Italian breadcrumbs
• ½ teaspoon dried oregano (for breadcrumbs)

Instructions

1. Step 1: Scrub the clams clean using a brush or clean sponge, then rinse thoroughly.
2. Step 2: Heat 2 tablespoons olive oil in a large pan over medium heat. Add minced garlic and cook for 2-3 minutes until it starts to brown, being careful not to burn it.
3. Step 3: Stir in fresh and dried oregano, cooking another minute until fragrant.
4. Step 4: Add black pepper, white wine, chicken broth, lemon juice, and red pepper flakes if using. Stir to combine.
5. Step 5: Add the clams to the pan. Bring the liquid to a boil, cover tightly with a lid, and steam for 5-7 minutes until all clams have opened. Discard any that remain closed.
6. Step 6: In a smaller pan, heat 1 tablespoon olive oil over medium heat. Add Italian breadcrumbs and dried oregano, stirring frequently for 2-3 minutes until toasted and lightly browned. Remove from heat immediately.
7. Step 7: Use a spoon to sprinkle about ½ to 1 teaspoon of toasted breadcrumbs onto each open clam.
8. Step 8: Squeeze fresh lemon juice over the clams and serve immediately with lemon wedges and warm toasted bread for dipping.

Tips & Variations

• Use fresh oregano when possible for the best flavor, but dried oregano works well too.
• Serve with crusty bread to soak up the delicious broth and sauce.
• If you prefer a spicier dish, increase the red pepper flakes to taste.
• Swap low-sodium chicken broth for vegetable broth to make this dish pescatarian-friendly.

Storage

Store leftover clams and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the clams, which can become tough. Avoid storing clams with the toasted breadcrumbs on top; add them fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of clams for this recipe?

Yes, you can use other small clams such as manila or cherrystone clams. Just adjust steaming time until they open fully.

What if some clams don’t open after cooking?

Discard any clams that remain closed after steaming, as they may not be safe to eat.

Clams Oreganata Recipe

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Clams Oreganata is a flavorful Italian seafood dish featuring fresh little neck clams steamed in a fragrant broth of garlic, oregano, white wine, and lemon juice, topped with crispy toasted Italian breadcrumbs. This simple yet elegant recipe delivers a perfect balance of briny, zesty, and herbal notes, making it an excellent appetizer or light main course served with crusty bread for dipping.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Clams:

• 2 dozen little neck clams
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh oregano leaves, chopped
• ½ teaspoon dried oregano
• 1 teaspoon ground black pepper
• ¼ cup dry white wine (not cooking wine)
• ½ – 1 cup low-sodium chicken broth (use 1 cup for extra sauce)
• 1 tablespoon fresh lemon juice
• 1 pinch red pepper flakes (optional)
• Lemon wedges for serving

For the Toasted Breadcrumbs:

• 1 tablespoon olive oil
• ¼ cup seasoned Italian breadcrumbs
• ½ teaspoon dried oregano

Instructions

1. Clean the Clams: Scrub the clams thoroughly using a brush or clean sponge, then rinse them well under cold water to remove any sand or grit.
2. Sauté Garlic and Oregano: Heat 2 tablespoons of olive oil in a large pan over medium heat (avoid using nonstick pans to prevent scratching). Add the minced garlic and cook for 2-3 minutes until lightly browned but not burnt. Stir in fresh oregano leaves and dried oregano, cooking for another minute until fragrant.
3. Add Liquids and Clams: Stir in black pepper, dry white wine, chicken broth, lemon juice, and red pepper flakes if using. Mix well, then add the cleaned clams. Bring the liquid to a boil, cover tightly with a lid, and steam the clams for 5-7 minutes until all have opened. Discard any clams that remain closed.
4. Toast the Breadcrumbs: In a clean smaller pan, heat olive oil over medium heat. Add Italian breadcrumbs and dried oregano, stirring frequently for 2-3 minutes until the breadcrumbs become toasted and lightly browned. Remove immediately from heat to prevent burning.
5. Assemble and Serve: Spoon about ½ to 1 teaspoon of toasted breadcrumbs onto each opened clam. Squeeze fresh lemon juice over the clams generously. Serve immediately alongside warm toasted baguette or preferred bread to soak up the flavorful sauce.

Notes

• Use fresh little neck clams for the best flavor and texture.
• Ensure all clams open during steaming; discard any unopened to avoid food safety issues.
• Do not burn the garlic as it will impart bitterness to the dish.
• For a vegetarian version, substitute chicken broth with vegetable broth.
• Serve immediately to enjoy the crispy topping and fresh flavors.
• Pair with a dry white wine that complements the dish’s seafood and herbal notes.
• Adjust red pepper flakes according to desired spice level.

Keywords: Clams Oreganata, Italian clams recipe, seafood appetizer, little neck clams, garlic clams, toasted breadcrumbs, Italian seafood, easy clam recipe