Seafood > Clam-Based > Sauteed Clams

Sauteed Clams Oreganata Recipe

Ingredients with Measurements:
- 2 pounds of fresh clams, cleaned and scrubbed
- 1/2 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 2 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of olive oil
- 1/4 cup of white wine
- 1 lemon, sliced into wedges

Special equipment needed:
- Large skillet with lid

Step-by-step instructions:
1. In a small bowl, mix together breadcrumbs, Parmesan cheese, parsley, garlic, red pepper flakes, salt, and black pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add clams to the skillet and saute for 1-2 minutes until they start to open.
4. Add white wine to the skillet and cover with a lid. Cook for 3-5 minutes until all the clams have opened.
5. Remove the lid and sprinkle the breadcrumb mixture over the clams.
6. Broil the clams in the skillet for 1-2 minutes until the breadcrumbs are golden brown.
7. Serve the clams with lemon wedges on the side.


Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Broil on high heat
Serving size:
4 servings

Nutritional information:
Calories: 215
Fat: 12g
Carbohydrates: 8g
Protein: 17g
Sodium: 640mg

Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Romano cheese can be used instead of Parmesan cheese.
- Clam juice can be used instead of white wine.

Variations:
- Add chopped bacon to the breadcrumb mixture for a smoky flavor.
- Use chopped fresh basil instead of parsley for a different herb flavor.
- Add chopped tomatoes to the skillet with the clams for a fresh burst of flavor.

Tips and tricks:
- Make sure to discard any clams that do not open during cooking.
- Serve with crusty bread to soak up the delicious sauce.
- Use a slotted spoon to serve the clams to avoid excess sauce.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
Reheat in a skillet over medium heat until heated through.

Presentation ideas:
Serve the clams in the skillet they were cooked in for a rustic presentation.

Garnishes:
Garnish with additional chopped parsley and lemon wedges.

Pairings:
Pair with a crisp white wine, such as Pinot Grigio.

Suggested side dishes:
Serve with a side salad or roasted vegetables.

Troubleshooting advice:
If the breadcrumb mixture is not sticking to the clams, try adding a little more olive oil to the skillet.

Food safety advice:
Make sure to discard any clams that do not open during cooking.

Food history:
Clams Oreganata is a classic Italian-American dish that originated in New York City in the early 20th century.

Flavor profiles:
The clams are briny and sweet, while the breadcrumb mixture adds a savory and herbaceous flavor.

Serving suggestions:
Serve as an appetizer or main course with a side salad or roasted vegetables.

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Region: Italian

Taste: Savory, Tangy, Herby, Briny, Garlicky