Baked Clams Oreganata

Ingredients

• 16 fresh littleneck clams (or two 6.5 oz. cans of clams)
• 1 cup panko breadcrumbs (or 3/4 cup regular breadcrumbs)
• 1/3 cup olive oil
• 3 cloves garlic
• 3 Tablespoons grated parmesan
• 1.5 Tablespoons fresh flat leaf parsley (or 1 teaspoon dried parsley)
• 1/2 Tablespoon fresh oregano (1/2 teaspoon dried oregano)
• 1/4 teaspoons salt
• 1/4 teaspoons pepper
• 1 lemon, (sliced, for serving)

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   --- If steaming fresh clams: ---

3. 3

   Add the clams to a large pot with 1/2 cup water and a splash of white wine or lemon juice. Cover and steam over medium heat for 7-8 minutes, or until the clams open. Reserve the cooking liquid and discard any unopened clams.

4. 4

   Carefully remove the cooked clam meat from the shells, then dice the meat into bite sized pieces.

5. 5

   Break the shells in two and choose about 14-16 to use for filling. Wash the shells under hot, soapy water and pat them dry.

6. 6

   --- If using canned clams: ---

7. 7

   Open the cans and drain about half of the liquid. Dice any large clams into bite sized pieces.

8. 8

   --- Assembling the clams: ---

9. 9

   Mince the garlic, parsley, and oregano. Measure and mix together the clams, 3 tablespoons of reserved liquid, oil, garlic, herbs, seasonings, breadcrumbs, and parmesan cheese.

10. 10

    The mixture should be fully moist- not dry and crumbly but also not watery. If needed, mix in a bit more reserved clam liquid, 1-2 teaspoons at a time.

11. 11

    Spoon the mixture to fill each clam shell, pressing it gently into the shell.

12. 12

    Set the filled shells on a baking sheet. Bake in the oven for 25-30 minutes, or until heated through and crispy on top.

13. 13

    Allow the baked clams to cool slightly, then carefully transfer them to a plate. Sprinkle with lemon juice and serve.