Food and the City: Baked Clams Oreganata

January 15, 2013

Baked Clams Oreganata


Sometimes I get in the mood to make baked clams.

It doesn't happen often, but when it does.. OH it does. Like, I would run out in a blizzard just to go buy fresh clams to cook. And you want to hear the psychotic thing about that? I don't even like clams. Nope, no I don't. In fact, I think they are slimy and disgusting and every time I get into my clam moods I always regret it afterwards while I'm prying open a clam shell.

But Mr. D loves clams, and well, sometimes you just have to do things you don't want to do in the name of love. Or is it feelings of forcefulness since you alllllllways complain while football is on? Feelings of guilt when you accidentally throw out your guys printed spreadsheet of a list of clients? Or what about when we're all like "hey babe, love ya, but can you not fall asleep while we're watching the Notebook again?" 

Whatever. Either way. Sometimes we just have to do things. Give and take. Compromise people.

Like shop. Sometimes we just have to shop. Oh, and get mani/pedis. Have 3 martinis? You see where I'm going with this don't you.

But of course you do. Would you expect anything less from me?

Lets start with our filling. In a bowl combined and mix the breadcrumbs, fresh parsley, minced garlic, dried oregano, and a few tablespoons of olive oil. No measurements here people, just eyeball it depending on how many clams you have/how much filling you like.

To open the clams, preheat your oven to 450. 
Place clams in a single layer on a baking sheet and bake for 3-4 minutes. The heat will start
to open the shells and make it easier for you to separate the top and bottom.

After 3-4 minutes, pry open the two shells the rest of the way with either your fingers or a butter knife.
Be careful when using your fingers because the sharp shells can easily cut you. When you get them open, rip off the top piece and discard. Loosen the clam meat with your knife and place back in the bottom shell.

Now stuff, stuff, stuff! With a spoon, top each clam with your filling. Place back on your baking sheet
and drizzle olive oil on each one. Back in the oven for another 3-4 minutes. BE VERY CAREFUL
not to burn these because they will burn very fast if you're not keeping your eye on them.

Serve with lemon wedges to squeeze on top and enjoy!

Clams Oreganata are traditionally served as an appetizer, but feel free to serve em' on the side, have them for lunch, or cold our of the refrigerator at 3am!