Stuffed Clams Recipe
Best Italian Baked Stuffed Clams Recipe (Oreganata)- There's nothing quite like a plate of warm and delicious Italian baked stuffed clams to transport your taste buds to the coastal towns of Italy. Perfectly cooked clams, brimming with a flavorful mixture of crispy breadcrumbs, pecorino romano cheese, oregano, fresh parsley, and aromatic garlic.
Servings: 8 servings
Ingredients
- 24 smaller clams or 12 large clams, scrubbed clean
- 1 cup bottled clam juice
- 1 ½ cups plain breadcrumbs or panko breadcrumbs
- ¼ cup freshly grated pecorino romano cheese or parmigiano cheese
- ¼ cup fresh parsley finely chopped
- 2 cloves garlic minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ cup olive oil
- 1 tablespoon fresh lemon juice
- Lemon wedges for serving
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.
Notes
- Fresh clams will provide this dish’s best flavor and texture. Make sure to choose tightly closed clams with a fresh, briny smell.
- Make sure the clams are clean: Scrub the clams clean under running water and use a brush to remove any grit or sand. This will help prevent any sandy bits from getting into the stuffing mixture.
- Don’t overstuff the clams: Use enough stuffing to cover the clam meat, but not so much that it overflows. This will help the clams cook evenly and prevent the stuffing from becoming too dry.
- Use good-quality breadcrumbs: High-quality breadcrumbs will produce a better texture and flavor. You can make your breadcrumbs from fresh bread or use store-bought breadcrumbs.
- Add lemon wedges: Serving lemon wedges on the side of the dish adds a fresh, tangy flavor that complements the clams perfectly. Squeezing lemon juice over the clams before serving is also a nice touch.
- Experiment with different cheeses: While pecorino cheese is traditional for this dish, you can also experiment with other hard cheeses, such as Parmesan or Romano, for added flavor.
- Serve hot: These clams are best served hot out of the oven, so be sure to time your baking so that they are ready just before serving.
Nutrition
Calories: 232kcal | Carbohydrates: 19g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 369mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin A: 232IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 1mg
