Vongole Origanate

Name: Vongole Origanate (Baked Clams with Oregano)
Yield: Serves 4
Cuisine: Italy
Ingredients: ½ teaspoon freshly ground black pepper, plus pepper to taste; ¼ cup chopped fresh flat-leaf parsley; 4 cloves garlic, finely minced; 2 teaspoons dried oregano; ½ cup dry white wine or water; 24 medium-sized or large soft-shell clams, well scrubbed; 1 teaspoon salt; Extra-virgin olive oil for drizzling; 6 tablespoons unsalted butter, melted, or olive oil; Lemon wedges; 2 cups diced coarse country bread (crusts removed)

Baked Clams with Oregano

Preparation info

Serves
4

Difficulty
Medium

Appears in

Enoteca

By Joyce Goldstein

Published 2001

About

A perfect small plate for a glass of white or sparkling wine. What makes the dish special is texture: the crunchiness of the toasted bread crumbs atop the slightly chewy clams.

Ingredients

2 cups diced coarse country bread (crusts removed)
6 tablespoons unsalted butter, melted, or olive oil

Europe
Italy
Fish course
Pescatarian
Mediterranean
Spicy

Method

First, make the toasted bread crumbs: Preheat the oven to 350°F. Pulse the bread cubes in a food processor until you have fine crumbs. Spread the bread crumbs on a baking sheet. Drizzle evenly with the butter or oil, and sprinkle with the salt and