Can I use larger clams for this recipe?

Yes, you can use larger clams for this recipe, but you may need to adjust the cooking time accordingly.

Can I use other types of cheese instead of pecorino cheese?

Yes, you can use other types of cheese such as parmesan cheese or Grano Padano cheese if you prefer.

Cleaning clams properly is important to ensure that they are safe to eat and that they taste their best. Here's how to clean clams for Italian Baked Stuffed Clams Recipe (Oreganata): Rinse the clams: Place them in a large bowl of cold water and gently swirl them around to remove any sand or grit on the shells. Drain the water and repeat this process a few times until the water is clear. Scrub the shells: Use a scrub brush to gently scrub the shells of the clams under cold running water. This will remove any dirt, debris, or barnacles that may be on the shells. Discard any clams that are open: If any of the clams are open, tap them gently on the counter. If they don't close, discard them, as they are likely dead and may not be safe to eat. Store the cleaned clams: Once the clams are cleaned and checked, place them in a clean bowl, cover them with a damp towel, and store them in the refrigerator until you are ready to use them. It's important to clean the clams before using them to ensure they are as fresh as possible. By following these steps, you can ensure that your clams are clean, safe, and delicious.

Best Italian Baked Stuffed Clams Oreganata Recipe

Name: Best Italian Baked Stuffed Clams Recipe (Oreganata)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 24 smaller clams or 12 large clams, scrubbed clean; 1 cup bottled clam juice; 1 1/2 cups plain breadcrumbs or panko breadcrumbs; 1/4 cup freshly grated pecorino romano cheese or parmigiano cheese; 1/4 cup fresh parsley, finely chopped; 2 cloves garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon dried oregano; 1/2 cup olive oil; 1 tablespoon fresh lemon juice; Lemon wedges for serving

Ingredients

Units Scale

24 smaller clams or 12 large clams, scrubbed clean
1 cup bottled clam juice
1 1/2 cups plain breadcrumbs or panko breadcrumbs
1/4 cup freshly grated pecorino romano cheese or parmigiano cheese
1/4 cup fresh parsley, finely chopped
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried oregano
1/2 cup olive oil
1 tablespoon fresh lemon juice
Lemon wedges for serving

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Instructions

Preheat the oven to 375°F.
In a large bowl filled with water scrub and clean clams. Open the clams and loosen the muscle underneath the clam meat. Discard the top shell and leave the clam and its juice in the bottom shell.
Place clams in a single layer in a baking dish, casserole dish, or lined baking sheet. Spoon about 2-3 teaspoons of clam juice over each one. It’s fine if the juice spills over.
Combine the breadcrumbs, cheese, parsley, garlic, oregano, salt, and black pepper in a bowl. Add the olive oil and lemon juice and stir until the mixture is evenly moistened.
Spoon about 1 tablespoon of the breadcrumb mixture onto the top of each clam, packing it down with your fingers.
Bake for 15-18 minutes until the breadcrumbs are golden brown, and the clams are cooked. Do not bake.
Garnish with fresh parsley. Serve hot with lemon wedges on the side.

Author: Elena
Prep Time: 10 min
Cook Time: 15 minutes
Category: Savory
Method: Italian
Cuisine: Italian

Keywords: clams, stuffed clams, Christmas Eve, appetizer, seafood