Geoffrey Zakarian's Stuffed Clams Oreganata with Harissa | The Kitchen | Food Network
Geoffrey shares his ingenious trick for keeping this elegant clam appetizer warm while serving!
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Stuffed Clams Oreganata with Harissa
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Intermediate
Total: 50 min
Active: 35 min
Yield: 6 to 8 servings
Ingredients
1 dozen littleneck clams, cleaned
1/4 cup Italian breadcrumbs, or more as needed
2 tablespoons finely chopped fresh parsley, plus more for garnish
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh oregano leaves, finely minced
2 teaspoons harissa paste
1 teaspoon white miso
Pinch cayenne pepper
2 cloves garlic, grated on a fine grater
4 scallions, finely sliced
Kosher salt and freshly cracked black pepper
2 tablespoons chicken stock
2 tablespoons white wine, such as Sauvignon Blanc
Coarse sea salt and black and pink peppercorns, for serving
Directions
Preheat the oven to 475 degrees F.
Place the clams in a small sauté pan and into the oven. Roast until they just open, 8 to 10 minutes. Discard any unopened clams. Use a shucker or spoon to open the shells the rest of the way. Remove the top shells and discard, placing the clams back in the bottoms of the deeper shells.
Whisk together the breadcrumbs, parsley, olive oil, oregano, harissa, miso, cayenne, garlic, half the scallions and salt and pepper to taste in a bowl. Add the stock and white wine until the stuffing resembles wet sand. Add more breadcrumbs if necessary. Stuff the clam halves with the stuffing.
Place the clam shells on a half-sheet tray and bake until the top is lightly browned, 15 to 18 minutes. Transfer the clams to a plate spread with coarse salt and black and pink peppercorns. Garnish with the chopped parsley and remaining scallions and serve warm.
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Geoffrey Zakarian's Stuffed Clams Oreganata with Harissa | The Kitchen | Food Network
How to Make Baked Clams | An Italian Christmas Dish
If you grew up in an Italian Neighborhood, you know how important the Seven Fishes are on Christmas Even. So here's how to make my favorite of the seven... Baked Clams!
Servings: 4-5
Ingredients:
Clam Stuffing:
18 Little Neck claims on the half shell (see notes below)
1 cup Italian bread crumbs
1 tsp. garlic powder
2 cloves garlic, minced
2 tbsp. chopped fresh parsley
1/2 lemon, juiced
Salt & pepper to taste
3/4 - 1 cup olive oil (see notes below)
Sauce:
1/4 cup olive oil
1/4 stick butter
1 clove garlic, minced
Splash of white wine (see notes below)
Dash of fresh parsley, chopped
Sauce:
We like to make the sauce ahead of stuffing the clams, as we feel we don’t have enough time to make it while the clams are under the broiler. We find it easier to make the sauce ahead of time and re-heat when we’re ready to serve.
In a small sauce pan, coat with olive oil. Over medium heat, brown garlic. Add butter, white wine (we like something crisp like a Sauvignon Blanc), lemon juice, and parsley. Let all ingredients cook down for a few minutes and set aside.
Clams:
Always get your clams from a quality fish market or counter. We prefer the Little Necks because of their small size. We also ask the fish market to open them for us - so much nicer when they give them to you on the half shell. They might tell you the clams shouldn’t be opened ahead of time, but they typically put them on ice, and as long as you’re making them that day, they will be fine. Just bring them home and put them in the fridge immediately, and pull them out when you’re ready to stuff them. We also like to leave the clams whole in the shell - some people like to take the clam meat and chop it up within the stuffing mixture, but we prefer to put the stuffing right on top of the whole clam meat.
In a large mixing bowl, add all of your stuffing ingredients. For the olive oil - you want your mixture to have the texture of wet sand. You want it moist and pliable so you can easily stuff your clams and the stuffing stays in place, but you don’t want it drenched. Add a little olive oil at a time and mix everything together. Keep adding oil until you get it to this consistency. Make sure everything is thoroughly mixed. Now you’re ready to stuff your clams!
Using a tablespoon, spoon mixture onto each clam shell, slightly overstuffing them. Mixture should be mounded on top of the clam. Place each clam onto a baking sheet or a baking dish. Once all clams are stuffed and in your baking dish/sheet, pour about 1/4 cup water into the bottom of the sheet/dish and add a drizzle of olive oil. Do not pour over the top of the clams, just enough to cover the bottom of the baking sheet/dish.
Put clams uncovered under the broiler on medium. Make sure to watch them so they don’t burn (should only be golden brown on top). This should take no longer than 5 minutes.
While your clams are in the broiler, turn the heat back onto your sauce on the stove top to get it hot. Once you pull the clams out of the oven, spread a generous layer of the sauce onto a medium/large serving dish, and place each clam on top of the sauce.
When serving, provide a large spoon so people can spoon the sauce over the top of the clams, and serve with some toasted bread if you like - the sauce is great for dipping! You don’t want to pour any of the sauce over the clams before serving, as this will make them soggy.
Notes:
We love these as an appetizer, or side dish around the holidays.
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How To Make FRESH BAKED STUFFED CLAMS | Recipes.net
Learn how to make fresh baked stuffed clams if you're craving a savory and zesty seafood dish. It has a cheesy bread crumb topping that goes well with the soft clam stuffing. A quick and easy dish to make when you're new to cooking clams.
???? Check how to make Fresh Baked Stuffed Clams below:
Ingredients:
4 garlic cloves, finely chopped
1 cup bread crumbs, preferably homemade
¼ cup Parmesan cheese, freshly grated
¼ cup parsley, finely chopped
3 tbsp extra-virgin olive oil
salt and freshly ground pepper, to taste
12 large quahog clams, rinsed
2 tbsp lemon juice
6 tbsp butter, melted
For Garnish:
lemon wedges
parsley chopped
⬇️ How to make Fresh Baked Stuffed Clams ⬇️
0:37 Place your clams in a container with clean water. Soak them for 30 minutes.
0:50 Shuck the clams by using a knife to cut the shells in half.
0:55 Combine garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl.
1:35 Coarsely chop the clams and combine them with the lemon juice in a separate bowl.
2:06 Preheat the oven to 350 degrees F.
2:11 Place the clam shells on a baking sheet and divide the chopped clams between them. You can use a thin bed of rock salt to stabilize the shells if needed.
2:27 Top with the bread crumb mixture and drizzle with the butter.
2:47 Broil for 25 to 30 minutes until golden brown and the clams are bubbling.
2:57 Garnish parsley and serve with lemon wedges.
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Baked Stuffed Clams with Bacon
Let’s get classic with this brilliant appetizer, side dish, or entree that can stand up to any holiday table just as well as it can as a nice midweek treat!
Stuffed Clams- Easy Baked Clams for Anyone
Stuffed Clams
Our stuffed and baked clams, easy for anyone, start with an acceptable high quality canned whole baby clam that I have been using for years. You can easily decide to use fresh little neck calms. I have used the canned clams as it it much more time saving. The quality is not much of a
difference, and you do not have to stuff so many. It is much easier. I have been making steamed clams for many years, and although,
I enjoy fresh steamed clams, I find it so much easier to use this canned product.
Our recipe:
For the clams:
20 oz- or 2 canned whole baby clams. You can substitute fresh littlenecks, it would be about 3 lbs.
1/2 cup- chopped shallots
1 cup- chopped fresh yellow onion
1 cup- fine diced celery
1 cup- sherry cooking wine (or white wine)
1/2 stick- butter
3 each- garlic cloves chopped
as needed- chopped parsley
Method:
sauté the onions, celery and shallots until the celery is soft.
Add the clams and cook until warmed.
Add sherry wine and cook until the wine has reduced and alcohol cooked out.
Season with salt and pepper.
Add breadcrumb mixture (recipe below) stir and remove from the heat and let cool.
Bake at 350 for 12-15 minutes.
Broil on high just to brown the cheese.
Breadcrumb recipe:
We prefer to use our favorite croutons for this recipe, they hold liquid very well and maintain their crunchy texture. You can use regular
breadcrumbs or use panko breading depending on what you have on hand.
Ingredients:
2 each- bags croutons
1 TBSP- lemon zest
1 tsp- garlic powder
1/3 cup- grated parmesan cheese
1/3 cup- grated Romano cheese
1 TBSP- Old Bay seasoning
2 ea- eggs, beaten
As needed- salt and pepper
Method:
Combine all of the dry ingredients and add to the clams at proper time. (see above)
Add eggs and mix to come together
We used large clam shells that were re-purposed from previously purchased stuffed clams, but you can use the littleneck shells if you
make fresh.
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Baked Clams recipe
Baked Stuffed Clams
From Carmines Cook Book.
These baked clams are incredible.