Clams with Oregana and Harissa
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 65, total fat 3 G., saturated fats 0 G., proteins 4 G., carbohydrates 5 G., fiber 1 G., cholesterol 7 mg, sodium 190 mg, sugar 1 G.
Calories 65, total fat 3 G., saturated fats 0 G., proteins 4 G., carbohydrates 5 G., fiber 1 G., cholesterol 7 mg, sodium 190 mg, sugar 1 G.
It's easy to guess that one of the main ingredients of this appetizer is the fragrant herb oregano, which gives the clams, baked under a layer of spicy breadcrumbs, their name. Besides oregano, the appetizer's piquant flavor is imparted by white wine, miso paste, garlic, and spicy harissa. The clams are baked in their shells and served in them.
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:
- A dozen small clams, washed
- 1/4 cup Italian breadcrumbs, or as needed
- 2 tbsp finely chopped fresh parsley + extra for serving
- 1.5 tbsp extra-virgin olive oil
- 1 tbsp fresh oregano leaves, chopped
- 2 tsp harissa
- 1 teaspoon white miso paste
- A pinch of cayenne pepper
- 2 cloves garlic, finely grated
- 4 green onions, thinly sliced
- 2 tablespoons chicken broth
- 2 tablespoons white wine, such as Sauvignon Blanc
- Coarse sea salt, black and pink peppercorns, for serving
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Recipes with similar ingredients: mollusks, breadcrumbs, harissa sauce, white wine, oregano, parsley
Cooking the dish according to the recipe:
- Preheat oven to 245°C.
- Place the clams in a small skillet and place in the oven. Bake until just opened, 8-10 minutes. Discard any unopened clams. Open the remaining clams completely. Remove the top shells and discard, returning the clams to the lower, deeper shells.
- In a bowl, combine the breadcrumbs, parsley, olive oil, oregano, harissa, miso, cayenne pepper, garlic, half of the green onion, and salt and black pepper to taste. Stir in the broth and white wine until the filling resembles wet sand. Add more breadcrumbs if needed. Sprinkle the clam halves with the filling.
- Place the shells on a baking sheet and bake until the breadcrumbs are golden brown, 15-18 minutes. Transfer the clams to a plate and sprinkle with coarse salt and peppercorns. Garnish with chopped parsley and the remaining green onions and serve.
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