How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Clams Oreganata?

You need 7 ingredients. The key ingredients include: 16 littleneck clams (Have your fishmonger shuck the clams and give them to you on the half-shell with 2 tablespoons of clam juice reserved.), 1/2 cup bread crumbs, toasted, 1 teaspoon chopped fresh or dried oregano, 3 tablespoons grated Parmigiano-Reggiano, and more.

Is Clams Oreganata suitable as seafood?

Yes, Clams Oreganata falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Clams Oreganata?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clams Oreganata Recipe

Name: Clams Oreganata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 littleneck clams (Have your fishmonger shuck the clams and give them to you on the half-shell with 2 tablespoons of clam juice reserved.); 1/2 cup bread crumbs, toasted; 1 teaspoon chopped fresh or dried oregano; 3 tablespoons grated Parmigiano-Reggiano; 3 tablespoons extra virgin olive oil, plus more drizzled over clams; 1/4 teaspoon freshly ground black pepper; 1 lemon, in wedges, for garnish

Try this homemade Clams Oreganata recipe the whole family will love. Made with littleneck clams, bread crumbs, oregano and extra virgin olive oil. Easy …

This Clams Oreganata relies on simple, everyday ingredients such as bread crumbs, toasted, grated parmigiano-reggiano and freshly ground black pepper. It comes together quickly and makes 4 servings, at about 126 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

16 littleneck clams (Have your fishmonger shuck the clams and give them to you on the half-shell with 2 tablespoons of clam juice reserved.)
1/2 cup bread crumbs, toasted
1 teaspoon chopped fresh or dried oregano
3 tablespoons grated Parmigiano-Reggiano
3 tablespoons extra virgin olive oil, plus more drizzled over clams
1/4 teaspoon freshly ground black pepper
1 lemon, in wedges, for garnish

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
126 kcal
Category
Seafood

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