Normally made with the small calms called ‘Little Neck’, at least in the eastern U.S., Clams Oreganata has been a favorite Italian appetizer since at least “The Golden Age of Pompous Dining”. When I cooked professionally during that fabled culinary period I served many a portion and they were tender and delicious.
But I don’t Make Them Anymore
Now that my cooking is done mostly in my home I make a version that uses more of my favorite ingredients. This version shifts the texture from the chewy posture that comes from the clams to a crisp, somewhat brighter one thanks to the addition of onion and celery. I know what you are thinking but don’t worry about diminished clam flavor because I replaced the Little Necks with Cherrystones which are larger and I feel, more flavorful.
They also provide another benefit for me.
I like to serve Clams Oreganata as an entree along with a green salad and call it a meal. Since the Cherry Stone Clams are on the larger side, two clams per person make a perfect portion. So I normally purchase ½ dozen clams which yields a two-clam dinner for my wife and I and then we have one clam each for lunch the following day!
As always, you are welcome to share your thoughts in the “Leave A Reply” section below. We would love to know what you think!
Clams Oreganata
Ingredients
- 1 Dozen Cherrystone Clams
- 1 Tbsp Course Chopped Garlic
- 1 Cup Diced Onion
- 1 Cup Diced Celery
- 1 Cup Bread Crumbs
- 1 Oz Lemon Juice
- 3 Oz Olive Oil
- 1 Tsp Dried Oregano
- 1 Tsp Chopped Parsley
- ½ Tsp Salt
- ½ Tsp Ground Black Pepper
Instructions
- Cover clams in cold water, allowing them to soak for 15 minutes then use a food brush to remove any dirt or sand from the outside of the shell.
- Transfer the cleaned clams to a pot large enough to hold the clams in a single layer. Add enough water to just cover the bottom of the pot, cover & bring to boil and simmer for one minute. Discard any that do not open.
- Pour off and reserve the clam liquor from the bottom of the pot.
- Remove the clam meat from the shells. Reserve the shells and coarse chop the clam meat.
- Saute the garlic, onion and celery in the olive oil in a shallow pan until the onion turns translucent.
- Add the chopped clams, lemon juice, oregano, parsley, salt, pepper and about one cup of the reserved clam liquor to the sauteed vegetables and bring to boil then remove from heat.
- Add bread crumbs and mix well. Consistency should resemble that of oatmeal. Add additional clam liquor or bread crumbs to get correct consistency.
- Break apart reserved clam shell by twisting and fill each half shell with the clam mixture.
- Place filled shells on a baking sheet and bake in a 400 degree oven for about 15 minutes of until internal temperature reaches 160 degrees.