Ingredients with Measurements:
- 24 little neck clams, scrubbed clean
- 1 cup seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup white wine
- Salt and pepper to taste
- Lemon wedges for serving
Special Equipment Needed:
- Baking sheet
- Small bowl
- Clam knife or small sharp knife
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. In a small bowl, mix together the breadcrumbs, Parmesan cheese, parsley, garlic, olive oil, white wine, salt, and pepper.
3. Using a clam knife or small sharp knife, carefully open each clam and remove the top shell. Discard any clams that do not open.
4. Place the clams on a baking sheet and spoon the breadcrumb mixture over each clam.
5. Bake the clams for 10-12 minutes, or until the breadcrumbs are golden brown and the clams are cooked through.
6. Serve the clams hot with lemon wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4 people as an appetizer.
Nutritional information:
Calories: 276
Fat: 15g
Carbohydrates: 16g
Protein: 18g
Sodium: 687mg
Sugar: 1g
Substitutions for ingredients:
- Instead of little neck clams, you can use other types of clams or even oysters.
- If you don't have seasoned breadcrumbs, you can use plain breadcrumbs and add your own seasonings.
- You can use other types of hard cheeses instead of Parmesan cheese.
- If you don't have fresh parsley, you can use dried parsley or other fresh herbs like thyme or rosemary.
- Instead of white wine, you can use chicken or vegetable broth.
Variations:
- Add chopped bacon or pancetta to the breadcrumb mixture for extra flavor.
- Use different types of cheese like Asiago or Romano.
- Add chopped cherry tomatoes or roasted red peppers to the breadcrumb mixture for a pop of color and flavor.
- Use different herbs like basil or cilantro instead of parsley.
- Add a pinch of red pepper flakes for some heat.
Tips and Tricks:
- Make sure to scrub the clams clean before opening them.
- Be careful when opening the clams and use a clam knife or small sharp knife to avoid injury.
- Don't overcook the clams or they will become tough and rubbery.
- Serve the clams with lemon wedges to add brightness and acidity.
Storage Instructions:
Leftover clams can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
To reheat the clams, place them on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, or until heated through.
Presentation Ideas:
Arrange the baked clams on a platter and garnish with fresh parsley or lemon wedges.
Garnishes:
Fresh parsley, lemon wedges
Pairings:
Baked clams oreganata pair well with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting Advice:
- If the breadcrumbs are not browning, you can broil the clams for a minute or two at the end of cooking.
- If the clams are not opening, discard them and do not eat them.
Food Safety Advice:
- Make sure to discard any clams that do not open during cooking.
- Store leftover clams in the refrigerator and consume within 2 days.
- Wash your hands and all surfaces that come into contact with raw clams to avoid cross-contamination.
Food History:
Baked clams oreganata is a classic Italian-American dish that originated in New York City in the early 20th century.
Flavor Profiles:
Salty, briny, garlicky, herbaceous
Serving Suggestions:
Serve baked clams oreganata as an appetizer before a seafood or Italian meal.
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Region: Italian