Clams Oreganato Recipe

Name: Clams Oreganato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; For steaming the clams:; 24 cherrystone (or other small) clams, scrubbed well; 1/4 cup extra virgin olive oil; 2 cloves garlic, minced; 1 tablespoon fresh oregano leaves, chopped; 1/4 cup dry white wine; For the stuffing:; 4 tablespoons extra virgin olive oil; 1 medium red onion, cut into 1/8-inch dice; 3 cloves garlic, finely chopped; 1 red bell pepper, cut into 1/8-inch dice; 1 1/4 cups fresh bread crumbs, crusts removed; Salt and pepper to taste; 2 tablespoons fresh oregano leaves, chopped; 1/2 cup reserved clam stock

Servings: persons

Ingredients
For steaming the clams:
24 cherrystone (or other small) clams, scrubbed well
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1 tablespoon fresh oregano leaves, chopped
1/4 cup dry white wine
For the stuffing:
4 tablespoons extra virgin olive oil
1 medium red onion, cut into 1/8-inch dice
3 cloves garlic, finely chopped
1 red bell pepper, cut into 1/8-inch dice
1 1/4 cups fresh bread crumbs, crusts removed
Salt and pepper to taste
2 tablespoons fresh oregano leaves, chopped
1/2 cup reserved clam stock

1
Preparation
2
To steam the clams:
3
In a deep stock pot, heat 1/4 cup olive oil over medium-low heat. Add 2 minced garlic cloves and cook until fragrant, about 2 minutes. Stir in 1 tablespoon oregano and the white wine and cook for 4-5 minutes. Add the clams, stir well to coat, and cover the pot tightly with a lid. Increase the heat to medium-high and cook, stirring once, until clams open, 5-7 minutes. (Discard any clams that do not open after 7 minutes.) Remove clams from pot and allow to cool. Reserve 1/2 cup of the liquid given off by the clams in the stockpot, as you will add this later to the stuffing.
4
To make the stuffing:
5
In a 10 to 12-inch saute pan, heat the oil over medium heat until smoking and add the onion, garlic, and red pepper. Cook 6 to 7 minutes, until softened and light golden brown, then add the bread crumbs and continue cooking another 3 minutes, until they are light golden brown. Remove the mixture from heat, season with salt and pepper, and cool.
6
Carefully open the cooled clams, loosening the flesh onto a cutting board. Discard one half of each shell, and place

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: Ingredients, For steaming the clams:, 24 cherrystone (or other small) clams, scrubbed well, 1/4 cup extra virgin olive oil, and more.

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

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

Clams Oreganato

How did you like this recipe?

Frequently Asked Questions