Baked Clams Oreganato

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Coarsely chop shucked clams, and put in a large bowl.

3. 3

   Add the bread crumbs, bell pepper, parsley, oregano, and salt.

4. 4

   Drizzle with 2 tablespoons olive oil, and toss with a fork to combine.

5. 5

   Stuff the reserved clamshells with the filling, and place on a rimmed baking sheet.

6. 6

   Drizzle each clam with a little of the reserved clam juice, pouring any extra juice, along with the white wine, into the bottom of the pan.

7. 7

   Drizzle the clams with 3 tablespoons olive oil, and drizzle the remaining tablespoon oil in the bottom of the pan with the juice and wine.

8. 8

   Bake until clams are lightly browned and crusty, about 15 to 20 minutes.

9. 9

   To serve, set clams on plates with remaining sauce and a squeeze of fresh lemon juice for each.

10. 10

    Another optionone I like very muchis not to chop the clams.

11. 11

    Shuck the clams, and leave each whole clam in a half-shell.

12. 12

    Toss all the other ingredients separately, then cover the clams with a light coating of the mixture.

13. 13

    Pat lightly, and continue as per recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.