Oven-baked clams with oreganata
Votes: 1
Time: 40 min.
Complexity: easily
Quantity: 12 canapés
Complexity: easily
Quantity: 12 canapés
Clams oreganata is a simple yet impressive Italian-American appetizer. The clams are removed from their shells, then returned to their lower shells, coated with a breadcrumb topping, and baked in the oven until golden brown. Besides the breadcrumbs, it also includes garlic, red pepper flakes for a savory flavor, a touch of chicken broth and olive oil to moisten the mixture and ensure the topping crisps up during baking, and fragrant oregano, which gives the appetizer its name.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 small clams, washed with a brush
- 1 cup plain breadcrumbs
- 2 cloves garlic, crushed and chopped
- 3 tablespoons finely chopped fresh oregano leaves
- 2 tbsp finely chopped fresh parsley leaves
- A pinch of crushed red pepper flakes
- 2 - 3 tbsp. l. olive oil
- 0.5 - 3/4 cup chicken broth
We recommend
Recipes with similar ingredients: mollusks, breadcrumbs, garlic, red pepper flakes, oregano
Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- Place the clams on a baking sheet and bake in a preheated oven for 2-3 minutes, or until they just begin to open. You don't want to bake them, just open them up a bit.
- Using a butter knife, open the clams, remove the top shell, and discard it. Cut the clam completely off the bottom shell and return it to the container. This will make them easier to eat.
- Preheat oven to grill mode and position the rack on the top shelf.
- Mix in a bowl breadcrumbs, garlic, parsley, oregano, crushed red pepper, and a pinch of salt. Add olive oil and toss to coat evenly. Add chicken broth to moisten the mixture. Taste and adjust salt if needed.
- Spread the breadcrumb mixture over each clam. Press it firmly, especially around the edges, to ensure the clams stay juicy.
- Place the clams on a baking sheet and add about 0.5 cups of water. This will also help preserve the moistness of the clams. Place the baking sheet in the oven under the broiler for 5-6 minutes, or until the bread topping is golden brown and crispy.
Categories:
Similar recipes
