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Stuffed Baked Clams Oreganata is a simple and perfect, year-round antipasto for all the seafood lovers out there! Briny clams are topped with savory lemon garlic breadcrumbs and butter, then broiled until golden and crispy in a white wine lemon sauce. An abundant flavor and texture bomb!
Like spaghetti and meatballs, chicken parm and shrimp scampi, Clams Oreganata is distinctly Italian American. It’s a popular dish at most red sauce restaurants’ menus (especially in New York and the northeast US) and for good reason–it’s full of flavor, texture and everyone’s favorite signature Italian ingredients: wine, garlic, lemon, olive oil, pecorino and more!
What is Oreganata?
Oreganata is a popular Italian-American method of preparing fish and shellfish in which it is topped with a seasoned breadcrumb mixture that often includes olive oil, garlic, lemon, parsley, parmesan or pecorino cheese and its signature ingredient, oregano (hence the name “oreganata”) and baked. (Despite its name, however, I have never found that anything “oreganata” has a distinct oregano taste, but rather a subtle one. This has always puzzled me.)
Like my Shrimp Oreganata recipe, this version of baked stuffed clams with breadcrumbs has so much flavor from briny, savory clams, rich butter and extra-virgin olive oil, bright lemon juice and white wine, fragrant herbs and garlic and sharp pecorino cheese.
Garlic lemon breadcrumbs with herbs are also used in Baked Stuffed Artichoke Hearts, an easy and delicious antipasto!
I love that this clams oreganata can be 100% prepared in advance, then baked at meal time. This makes it ideal for any big get-together and one of the reasons that I often make it for Christmas Eve’s seafood feast in December.
Clams Oreganata vs. Clams Casino
These two dishes often get confused with each other. While both are clams stuffed with a breadcrumb mixture with similar preparation, cooking technique and basic ingredients, clams casino contains the extra flavors of bell peppers, onion or shallots, and bacon.
And, by the way, if you are a fan of clams casino, like I am, I created a soup version of it, Clams Casino Soup–a recipe that is in my cookbook, SOUPified, Soups Inspired by Your Favorite Dishes.
For more tasty clam dishes, check out Clams Posillipo and Linguine with Clams in Red Sauce!
Why You Will Love This Recipe
- Restaurant Style at Home! With its beautiful presentation, this recipe is definitely restaurant-worthy! (And, it’s actually better than any clams oreganata that I have ever had in a restaurant, in my humble opinion.)
- Perfect as an Appetizer or Main Course: Or, frankly, lunch. I seriously love these delicious stuffed baked clams, which can be a starter in smaller portions or part of a main course in a larger portion.
- Prep it in Advance, Bake Later: This recipe is actually perfect for a dinner party, as it can be prepped and set up in the baking dish 100% in advance, then popped under the broiler just before serving. You can also freeze the stuffed, uncooked clams for up to three months!
If you love the bold, briny flavor of clams as much as I do, then this recipe is for you! The tender clams, zesty garlic, fresh herbs, pecorino cheese and crispy breadcrumbs all work together beautifully. Every bite is somehow tender and crispy at the same time!
Ingredients for Clams Oreganata
Here are the ingredients we will be using to make this delicious Stuffed Baked Clams Oreganata with Lemon Garlic Breadcrumbs:
- Clams: Either top neck or littleneck clams (both hardshell clams) work well in this recipe. Larger clams, such as cherrystone or chowder clams, tend to be chewy and tough and are best chopped before using. When buying fresh clams, make sure the clams do not have cracked or broken shells and ensure the clam shells are tightly closed. (Open clams or clams with damaged shells are indicators of dead clams, which you should never eat.) Fresh clams should smell like the sea, not fishy. And, since clams are sold and purchased live, proper handling of them is crucial to keeping them safe to eat. Please refer to the Frequently Asked Questions below for details about this.
- Lemon: Lemon is an important flavor in this recipe. We pour freshly squeezed lemon juice in the bottom of the baking dish, which contributes to the yummy pan sauce and also add lemon zest to the flavored breadcrumbs. Be sure to zest the lemon before juicing it! Also, serve lemon wedges alongside the finished dish for an extra pop of flavor!
- Garlic: No explanation needed! Except to say use as much or as little as you prefer.
- Fresh Parsley: Adds both color and a bright flavor to the flavored breadcrumbs. You can use dried parsley if necessary or omit it if you don’t have any.
- Butter and Extra Virgin Olive Oil: Olive oil is used to toast and flavor the breadcrumbs, while small pieces of butter are scattered over the ready-to-bake, breadcrumb-stuffed clams, which seasons the clams and caramelizes the breadcrumbs as it bakes and also contributes to the most delicious pan sauce.
- White Wine: Along with the fresh lemon juice and butter, the white wine contributes enormous flavor to the finished dish and makes a mouthwatering pan sauce that you will want to dip a large piece of rustic bread into! The acidity of the wine also helps to balance the richness in this dish. Be sure to use a dry (i.e., not sweet) white wine and always select a wine that you would actually like to drink!
- Breadcrumbs, Pecorino Cheese, Dried Oregano: The oregano-spiked breadcrumb topping is the signature element of any oreganata! Fine breadcrumbs are toasted in olive oil with garlic, then combined with pecorino cheese, parsley, lemon zest, salt, black pepper and a pinch of crushed red pepper, creating a flavor-packed topping for the briny clams. Either regular fine or panko breandcrumbs can be used.
A complete and detailed list of ingredients with amounts and instructions is included in the recipe below.
How to Make Clams Oreganata, Step-by-Step!
Here are the main steps for making these delicious Italian baked clams:
- Purge the clams of excess sand by immersing them in cold, salted water. (See details in recipe below.)
- PRO-TIP: Even if the fishmonger claims that his clams are already purged, I still purge them myself.
- PRO-TIP: Either littleneck or top neck clams work well in this recipe. Larger clams, such as cherrystone or chowder clams, tend to be chewy and tough and are best chopped before using.
- Meanwhile, prep and gather all ingredients according to specifications above. Arrange a rack in the middle of the oven and preheat it to 450°F.
- PRO-TIP: Be sure to zest the lemon prior to juicing it.
- Make the flavored breadcrumbs: In a small skillet over medium-low heat, combine the olive oil and garlic and cook for 2 to 3 minutes or until starting to brown. Then, add the remaining breadcrumb ingredients, turn off the heat and mix well.
- PRO-TIP: The mixture should have a consistency similar to wet sand.
- Prepare/open the clams. After the clams have been purged, place them in a single layer on a sheet pan and then in a preheated 450°F oven. Roast only until they just begin to open, then remove them from the oven.
- PRO-TIP: Keep a close eye on the clams during this as you do not want to fully cook the clams, but rather just get their shells to open up a bit. If they do not all open at the same time, remove them one by one from the oven.
- PRO-TIP: Discard any clams that do not open or have cracked shells.
- Fully pry open the clams with a butter knife or something similar and remove and discard the top shell (the one to which the clam isn’t attached), twisting it if necessary to break the clam in two.
- PRO-TIP: An alternative to opening the clams via roasting them is to shuck them open with a clam knife. But, you should only do this if you have experience with it as it can be dangerous. Click here for some information on shucking clams.
- Next, detach the clam from the bottom shell to make it easier to eat. Pour out any juice into the sheet pan, and transfer each clam, with its flesh still in the half shell, to a dish.
- Strain the resulting clam juice through either cheese cloth or a coffee filter inside a fine mesh strainer.
- Mix some strained clam juice into the breadcrumb mixture and combine the rest with the wine and lemon juice. Pour the wine mixture into a baking dish large enough to hold all the clams. Use two baking dishes if necessary.
- PRO-TIP: If you don’t have enough clam juice, use bottled clam juice or chicken stock to make up the difference.
- PRO-TIP: You may not need to use all of the liquid as you do not want to immerse the clams, but rather just have them sit in a some liquid. The actual amount needed will depend on the size of baking dish used. Use more or less as needed.
- Fill the cavity of each clam generously, but loosely, with the flavored breadcrumbs, then place the clams in the baking dish.
- Top each clam with a small cube of butter.
- PRO-TIP: (optional) If you have breadcrumbs leftover, sprinkle up to 2 tablespoons into the juices on the bottom of the baking dish to help create a thicker sauce.
- Turn the broiler on the oven to LOW and transfer the baking dish to the middle rack of the oven. Broil the stuffed clams until the breadcrumbs are brown and crispy.
- PRO-TIP: Keep a close eye on the clams during this process as broiling can burn food very quickly!
- Remove baked clams from oven and serve immediately in baking dish with lemon wedges for an extra pop of flavor. That’s it!
- PRO-TIP: You can use a sheet pan with parchment paper instead of a baking dish for this recipe. In this case, transfer the finished shrimp to a platter and serve.
- PRO-TIP: Don’t forget the serve the Clams Oreganata with lemon wedges and crusty bread to sop up the flavorful pan juices!
More Italian Seafood Recipes
In Italian cooking, there are lots of recipes with seafood! Here are a few other favorites to check out:
- Mussels Marinara–steamed mussels in red sauce with white wine and garlic
- Shrimp Oreganata in White Wine Lemon Butter–similar to Clams Oreganata, but with shrimp
- Spaghetti and Crabs–an Italian American favorite!
- Calamari Ragu Fra Diavolo with Bucatini–slowly cooked and tender calamari in a spicy red sauce
- Shrimp Scampi Pasta with Arugula–garlicky, lemony shrimp with white wine tossed with pasta
- Spicy Garlic Shrimp–quickly sautéed picante shrimp with lots of savory garlic
Serving Suggestions and Storage
Baked Clams Oreganata with Lemon Garlic Breadcrumbs is a perfect appetizer for a special dinner! It doesn’t need much more other than some rustic, crusty bread to sop up all the delicious pan juices. I love serving this dish on Christmas Eve as part of the Feast of the Seven Fishes, on Fridays during Lent and anytime I am craving clams!
If you’d like to incorporate Clams Oreganata into a main course, I suggest serving it with a simple spaghetti with garlic and oil or linguine with pesto and either sautéed broccoli rabe or a simple green salad. And, don’t forget to serve some homemade chili oil alongside it for all the spicy food lovers around your table!
Leftovers of Clams Oreganata can be stored in an airtight container in the refrigerator for up to 5 days. Reheat them in a covered sauté pan with a little bit of water over medium low heat until heated through. Do not microwave clams shells.
Frequently Asked Questions
Either littleneck or top neck clams (both hardshell clams) work well in this recipe. Larger clams, such as cherrystone or chowder clams, tend to be chewy and tough and are best chopped before using.
When buying fresh clams, make sure the clams do not have cracked or broken shells and ensure the clam shells are tightly closed. Give any open-shelled clams a tap, and if they don’t shut, discard the clam. (Open clams or clams with damaged shells are indicators of dead clams, which you should never eat.) Fresh clams should smell like the sea, not fishy.
Live, fresh clams would ideally be used the same day that they are purchased, but they can last in the refrigerator for about one to two days. Clams must remain alive until cooked.
Store the fresh clams on a bed of ice (with some ice on top as well) in a colander inside of a bowl, uncovered. (See photo above for reference.) Some people say to cover the clams with a damp cloth or paper towel, but I have never done this.
You can also store them in a netted or perforated bag in the back of your refrigerator (the coldest part of the fridge away from the door). Never store them in close plastic as they will suffocate and die.
Purging clams means freeing them of any sand and grit that is held inside of their shells. Clams must be purged before cooking so that you don’t end up with sand in your food!
To purge clams, fill a large bowl with a mix of cold (never hot!) water and, ideally, fine sea salt. In order to match the salinity of seawater, mix about ¼ cup salt into 3 to 4 quarts water. Then, carefully immerse the clams in the salted water and let them soak for about one to two hours to allow the clams to purge sand from their shell.
Remove the clams from the water– do not run the clams through a strainer because you will cover the clams in sand. You should see sand in the bottom of the bowl. Repeat this process if you think necessary (i.e., if the water is very cloudy with sand.)
Rinse the clams with cool water and then they are ready to use!
Yes, you can use whole canned clams in this recipe. But, you will need to acquire some clam shells to bake and serve them! Or, you could use these tin clam shells. Fresh clams are recommended and preferred.
Definitely. Once stuffed with the flavored breadcrumb mixture, you can either cook the clams immediately, hold them in an airtight container or covered in plastic wrap in the refrigerator for up to 24 hours to cook later, or freeze them for up to three months.
To freeze uncooked, stuffed clams, lay them on a baking sheet and freeze them for one to two hours. Then, transfer the partially frozen clams to an airtight container or freezer bag and return them to the freezer to finish freezing. When ready to use, defrost frozen clams in the refrigerator overnight, then cook according to the recipe below.
Variations and Substitutions for Clams Oreganata
Here are a few ways to modify this Baked Clams Oreganata recipe:
- Make it Gluten-Free: Swap out the regular breadcrumbs for gluten-free breadcrumbs.
- Make it Dairy-Free: You can leave the butter and cheese out and still have a delicious dish! If you would like, drizzle some high quality, extra-virgin olive oil over each breadcrumb-topped raw shrimp before roasting.
- Make it Alcohol-Free: If you prefer to omit wine in this dish, you can substitute it with vegetable, chicken or seafood broth or clam juice.
- Make it Spicy! Increase the amount of crushed red pepper in the flavored breadcrumbs and/or use a pinch of Calabrian chili paste in the olive oil/paprika mixture to season the clams (or both!) if you would like to amp up the picante-ness of this recipe!
- Chop the Clams: In some renditions of Clams Oreganata, the clams are minced and mixed into the breadcrumb filling. If you use a larger clam, this may be an option, but it is not necessary with a small clam like littleneck.
- Add Pork: In the spirit of popular clams casino, top the stuffed clam with a few very small pieces of raw bacon or pancetta. Alternatively, mix some cooked bacon or pancetta into the breadcrumb mixture.
Kitchen Tools for Clams Oreganata
To make this Italian American dish, you’ll need the following:
- Measuring cups and spoons
- Cutting board with non-slip mat underneath (I use shelf liner)
- Sharp chef’s knife and paring knife
- Multiple bowls to hold prep
- Microplane zester
- Citrus juicer
- Garlic press (optional)
- Cheese grater (optional)
- Small skillet
- Sheet pan
- Cheesecloth
- Fine mesh strainer
- Baking dish
- Oven mitts
More Great Recipes to Try
I hope that you are enjoying Mangia With Michele and all of my Italian recipes!
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Stuffed Baked Clams Oreganata with Lemon Garlic Breadcrumbs
Ingredients
- 2 dozen clams (top neck or littleneck are best), purged (cleaned–See below.)
- ¼ cup fine salt
- ½ cup dry white wine such as Pinot Grigio
- Juice of 1 lemon, about 2-3 Tbsp (zest the lemon first for the breadcrumbs–See below.)
- Flavored Breadcrumbs (See below.)
- 3-4 Tbsp butter, cut into small cubes
- Lemon wedges for serving
Flavored Breadcrumbs:
- ¼ cup extra virgin olive oil
- 2 Tbsp finely chopped garlic
- ¾ cup plain breadcrumbs (fine texture or panko)
- ⅓ cup grated Pecorino Romano or Grana Padano cheese
- ¼ cup chopped flat leaf parsley
- Zest of one lemon
- 1 tsp dried oregano
- Pinch black pepper and crushed red pepper
- 4 Tbsp strained clam juice (after clams have opened in oven-See below.)
Instructions
- Purge the clams of excess sand: Clean clams with a brush to remove any surface dirt or sand. Fill a large bowl with about 3 to 4 quarts cold water and whisk about ¼ cup salt into it. Then, carefully immerse the clams in the cold water for about 1-2 hours. Either put the bowl in the refrigerator during this resting time or add a few ice cubes to the water so that it is cold. Carefully drain and rinse the clams. If the water is very cloudy, repeat this process as many times as needed until the water is fairly clear. Once the clams have been purged, give them a quick rinse. If it is still going to be awhile before you cook them, return them to the refrigerator stored on a colander in ice.(Please see the section above in the blog post for Step-By-Step instructions with photos.)2 dozen clams, ¼ cup fine salt
- Meanwhile, prep and gather all ingredients according to specifications above. Be sure to zest the lemon prior to juicing it. Arrange a rack in the middle of the oven and preheat it to 450℉.
- Make the flavored breadcrumbs: In a small skillet over medium-low heat, combine the olive oil and garlic and cook for 2 to 3 minutes or until starting to brown. Then, add the remaining breadcrumb ingredients and turn off the heat. Mix well to coat. The mixture will have a consistency similar to wet sand. Set aside.¼ cup extra virgin olive oil, 2 Tbsp finely chopped garlic, ¾ cup plain breadcrumbs, ⅓ cup grated Pecorino Romano or Grana Padano cheese, ¼ cup chopped flat leaf parsley, Zest of one lemon, 1 tsp dried oregano, Pinch black pepper and crushed red pepper
- Prepare/open the clams. After the clams have been purged, place them in a single layer on a sheet pan and then in a preheated 450℉ oven. Roast the clams for 4 to 7 minutes only–until they just begin to open–then remove them from the oven. Keep a close eye on the clams during this as you do not want to fully cook the clams, but rather just get their shells to open up a bit. If they do not all open at the same time, remove them one by one from the oven. (See photos above.) Discard any clams that do not open or have cracked shells.
- Then, once they are cool enough to handle, fully pry open the clams with a butter knife or something similar and remove and discard the top shell (the one to which the clam isn’t attached), twisting it if necessary to beak the clam in two. (An alternative to opening the clams via roasting them is to shuck them open with a clam knife. But, you should only do this if you have experience with it as it can be dangerous.)
- Next, detach the clam from the bottom shell with a butter or paring knife or your finger to make it easier to eat. Pour out any juice into the sheet pan, and transfer each clam, with its flesh still in the half shell, to a dish.
- Strain the resulting clam juice through either cheese cloth or a coffee filter inside a fine mesh strainer.
- Mix 4 Tbsp strained clam juice into the breadcrumb mixture and combine the rest with the wine and lemon juice. (If you don’t have enough clam juice, use bottled clam juice or chicken sock to make up the difference.)½ cup dry white wine, 4 Tbsp strained clam juice, Juice of 1 lemon,
- Pour the wine mixture into a baking dish large enough to hold all the clams. Use two baking dishes if necessary.(You may not need to use all of the liquid as you do not want to immerse the clams, but rather just have them sit in a some liquid. The actual amount needed will depend on the size of baking dish used. Use more or less as needed.)
- Then, fill the cavity of each clam generously, but loosely, with the flavored breadcrumbs. Arrange the clams in a single layer in the baking dish, then top each with a small cube of butter.3-4 Tbsp butter,
- (Optional: If you have breadcrumbs leftover, sprinkle up to 2 tablespoons into the juices on the bottom of the baking dish to help create a thicker sauce.)
- Turn the broiler on the oven to LOW and transfer the baking dish to the middle rack of the oven. Broil the stuffed clams until the breadcrumbs are brown and crispy, anywhere from 5 to 10 minutes depending on your oven. Turn the sheet pan around once if necessary for even browning. Keep a close eye on the clams during this process as broiling can burn food very quickly!
- Remove baked clams from oven and serve immediately in baking dish with lemon wedges for an extra pop of flavor. And don’t forget some rustic bread to mop up the delicious sauce. Buon Appetito!Lemon wedges for serving
Notes
- Even if the fishmonger claims that his clams are already purged, I still purge them myself.
- Either littleneck or top neck clams work well in this recipe. Larger clams, such as cherrystone or chowder clams, tend to be chewy and tough and are best chopped before using.
- As an alternative to roasting the clams to open them, steam them in a small amount of white wine or water.
- If you prefer to omit wine in this dish, you can substitute it with vegetable, chicken or seafood broth or clam juice.
- You can drizzle the clams with olive oil instead of butter if you prefer.
- You can use a sheet pan with parchment paper instead of a baking dish for this recipe. In this case, transfer the finished clams to a platter and serve.
- You may have extra flavored breadcrumbs left over. If so, be creative and perhaps try them on a chicken breast!
- Don’t forget the serve the Clams Oreganata with lemon wedges and crusty bread to sop up the flavorful pan juices!
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat them in a covered sauté pan with a little bit of water over medium low heat until heated through. Do not microwave clams shells.
My family like the clams chopped. How does that work with your recipe?
I don’t include chopping the clams in this recipe, but it can easily be done if that is what you prefer. After you remove the top clam shell, remove the clam meat and chop it. Then, mix all the chopped clams with the breadcrumb mixture. Then stuff the clam/breadcrumb mixture into the bottom shell and proceed with the recipe.
We tried this recipe on New Year’s Eve. It turned out fabulous. I never thought of using white wine before and it was a perfect change. Thank you for answering my request for the recipe link so quick .
Love love love this recipe! Very clear instructions. Will definitely make it again.