Clams Oreganata with a Twist

Ingredients

• 24 fresh clams, scrubbed and cleaned 24 fresh clams, scrubbed and cleaned
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh oregano, finely chopped 1 tablespoon fresh oregano, finely chopped
• 1 tablespoon fresh thyme, finely chopped 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh basil, finely chopped 1 tablespoon fresh basil, finely chopped
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a bowl, combine the breadcrumbs, olive oil, minced garlic, chopped parsley, oregano, thyme, basil, lemon zest, salt, and pepper. Mix well until the breadcrumbs are evenly coated with the herb-infused oil.
3. 3.
   Arrange the cleaned clams on a baking sheet.
4. 4.
   Spoon a generous amount of the breadcrumb mixture onto each clam, pressing it gently to adhere.
5. 5.
   Bake the clams in the preheated oven for 10-12 minutes, or until the breadcrumbs turn golden brown and the clams are cooked through.
6. 6.
   Remove from the oven and let the clams cool slightly before serving.

Treat your ingredients with care...

• Clams — Make sure to scrub and clean the clams thoroughly before using them in the recipe to remove any sand or grit.
• Breadcrumbs — For the best texture, use fresh breadcrumbs or pulse stale bread in a food processor until coarse crumbs form.
• Olive oil — Use a good quality extra virgin olive oil for the best flavor in the breadcrumb mixture.
• Herbs — Opt for fresh herbs rather than dried for a more vibrant and aromatic taste.
• Lemon zest — Use a microplane or fine grater to zest the lemon, being careful to only remove the outer yellow layer and avoid the bitter white pith.

Tips & Tricks

• To ensure the clams are fresh, choose ones that are tightly closed or close when tapped. Discard any clams that remain open.
• Serve the Clams Oreganata with a squeeze of fresh lemon juice for an extra burst of flavor.
• If you prefer a spicier version, add a pinch of red pepper flakes to the breadcrumb mixture.
• This recipe can also be made with other types of shellfish, such as mussels or scallops.
• For a lighter version, you can lightly steam the clams instead of baking them.

Serving advice

Serve the Clams Oreganata as an appetizer with a side of crusty bread to soak up the flavorful juices. Alternatively, it can be served as a main course accompanied by a fresh green salad.

Presentation advice

Arrange the Clams Oreganata on a platter, garnished with fresh parsley leaves and lemon wedges for an attractive presentation. The golden brown breadcrumb topping will add visual appeal to the dish.