How To make BAKED CLAMS
Ingredients
12
each
cherrystone clams
2
teaspoon
butter or margarine
1/4
cup
finely chopped onion
1
each
clove garlic, peeled and crushed
1
each
egg, slightly beaten
1/4
cup
bread crumbs, seasoned
1/8
teaspoon
oregano leaves, dried
1/3
cup
bread crumbs, seasoned
2
teaspoon
butter, or margarine, melted
Directions:
Remove clams from half shell and chop coarsely. Set clams and shells
aside.
In a medium-sized, heat-resistant, non-metallic mixing bowl place 2
tablespoons butter. Heat in Microwave Oven 30 seconds or until melted.
Add onion and garlic. Heat, uncovered, in Microwave Oven 3 energy 3
minutes or until onion is tender. Add egg, the 1/4 cup bread crumbs,
chopped
clams and oregano to onion mixture.
Spoon mixture into reserved shells. Place shells on a heat- resistant,
non-metallic serving platter.
In a small bowl combine the 1/3 cup seasoned bread crumbs and the 2
tablespoons melted butter. Sprinkle buttered bread crumbs on top of clam
mixture.
Heat, uncovered, in Microwave Oven 5 minutes or until heated through.
How To make BAKED CLAMS's Videos
Anne Burrell's Baked Clams Oreganata | Secrets of a Restaurant Chef | Food Network
Anne bakes tasty clams oreganata and shares her tips on how to shuck them!
#AnneBurrell #SecretsOfARestaurantChef #FoodNetwork #BakedClamsOreganata
Watch Anne on #WorstCooks, Sundays at 8|7c from 8/6/23 to 9/10/23 and #StreamOnMax!
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Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.
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Baked Clams Oreganata
RECIPE COURTESY OF ANNE BURRELL
Level: Intermediate
Total: 40 min
Prep: 30 min
Cook: 10 min
Yield: 1 dozen clams
Ingredients
1 dozen littleneck clams, scrubbed
1 cup plain bread crumbs
2 cloves garlic, smashed and chopped
3 tablespoons finely chopped fresh oregano leaves
2 tablespoons finely chopped Italian parsley leaves
Pinch crushed red pepper flakes
Kosher salt
2 to 3 tablespoons extra-virgin olive oil
1/2 to 3/4 cup chicken stock
Directions
Preheat the oven to 450 degrees F.
Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. We don't want to cook the clams, we just want them to open a little.
Using a butter knife pry the clams open and remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell. This will allow for easy eating.
Preheat the broiler and adjust the rack to the top shelf.
In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until well combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed.
Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist.
Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy.
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Anne Burrel's Baked Clams Oreganata | Secrets of a Restaurant Chef | Food Network
super delicious spicy ITALIAN STUFFED CLAMS
How to make spicy stuffed baked clams oreganata that are not chewy using Calabrian chilis and ritz cracker.
Recipes:
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RECIPE
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Cooking Clams Oreganata (Stuffed Clams)
Oreganata style is made of a mixture of breadcrumbs, dried oregano, butter and garlic.
Clams oreganata is an Italian seafood dish served most commonly as an appetizer. The dish consists of a number of clams that are topped with bread crumbs, oregano and sometimes other ingredients, and baked.
Recipe:
12 medium top neck clams
Breadcrumb mixture
2 cups panko breadcrumbs mixed with
2 cloves finely chopped garlic sautéed in 1/2 stick melted butter,
1 tsp fresh chopped parsley
1 tsp dried oregano
Season with salt & Pepper
2 tsp chopped Italian flat leaf parsley
1/2 stick butter
1/2 cup pinot grigio wine
Serve with a lemon wedge
My Mother's Baked Clams Oreganata
Baked Clams Oreganata
By Chef de Cuisine Derrick Prince
L.I. little neck clams, mom’s secret bread crumbs, crusty bread
My family didn’t get together very often, so Christmas was a big family event at my house when I was kid. I had a cousin that was a fish distributor and he would always show up Christmas Eve with bags of clams. My mother would make quarts and quarts of her famous (to my family anyway) bread crumbs and we would make baked clams all night. I learned how to shuck a clam at age six because of nights like that!
World's Best Stuffed Clams | Cooking Italian with Joe
This is an easy and fast, and one of the best ways to enjoy clams or mussels or crab you will ever have. Check out the recipe at
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Clams Oreganata Recipe
Today I would like to share with you my Clams Oreganata recipe.
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