Baked Clams Oreganata

Ingredients

• 12 fresh littleneck clams, scrubbed clean

• 3 tbsp butter, melted

• 2 tbsp olive oil

• 3 cloves garlic, minced

• ½ cup plain breadcrumbs

• 2 tbsp grated Parmesan cheese

• 2 tbsp fresh parsley, finely chopped

• 1 tsp dried oregano

• ½ tsp crushed red pepper flakes (optional)

• Salt and pepper, to taste

• 1 lemon, cut into wedges

Instructions

1. Prepare the Clams:

   • Preheat oven to 425°F (220°C).

   • Place clams in a shallow baking dish with a bit of water (about ¼ inch).

   • Bake for 5–7 minutes, until clams just open. Remove immediately — discard any that don’t open.

2. Make the Oreganata Topping:

   • In a skillet, heat butter and olive oil over low heat.

   • Add garlic and sauté for 1 minute (don’t let it brown).

   • Stir in breadcrumbs, Parmesan, parsley, oregano, red pepper flakes, salt, and pepper.

   • Mix well until the crumbs are lightly toasted and fragrant.

3. Assemble the Clams:

   • Remove the top shells and loosen the clams from the bottom shell.

   • Spoon a small amount of breadcrumb mixture over each clam.

   • Drizzle lightly with olive oil.

4. Bake:

   • Arrange clams on a baking sheet.

   • Bake for 8–10 minutes, until the tops are golden and crisp.

5. Serve:

   • Serve hot with lemon wedges for squeezing.

   • Optional: garnish with a bit of extra parsley or a drizzle of melted butter.