Clams Oreganata

Name: Clams Oreganata
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: ½ cup plain breadcrumbs; ¼ cup freshly grated Romano cheese; 2 cloves garlic, minced; 1 tablespoon chopped fresh parsley; 1 teaspoon dried oregano; ¼ teaspoon salt; 2 dozen littleneck clams; ½ cup dry white wine; ½ cup cold water; 2 tablespoons butter; 2 tablespoons extra-virgin olive oil; 1 lemon, cut into wedges for garnish

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

These clams are as good as any I’ve ever eaten in a restaurant, if I do say so myself. If you don’t like whole clams, chop them and double the topping recipe.

Ingredients

For the Topping

½ cup plain breadcrumbs
¼ cup freshly grated Romano cheese
2

Americas
United States
Starter
Fish course
Pescatarian

Method

Combine the breadcrumbs, Romano, garlic, parsley, oregano, salt, and olive oil in a mixing bowl and set aside.

Scrub the clams with a brush under cold running water.

Preheat the oven to 350 degrees.

Combine the white wine, water, butter, and oil in a large sauté