My Clams Oreganata will have you dancing the Tarantella.

If you’re looking for a fancy appetizer to impress your guests, you must try my Clams Oreganata. They would be perfect for the Feast of the Seven Fishes 🇮🇹 or any other occasions.

My hubby usually helps me prepare the clams so he can snatch them straight from the oven as soon as they’re ready😄

Serves: 4

Level of difficulty: Easy to intermediate

Ingredients:

25 little neck clams, scrubbed
½ cup or so of seasoned breadcrumbs,
Italian-style
½ cup flat-leaf parsley, chopped
¾ teaspoon oregano
2 tablespoons extra-virgin olive oil, plus more to drizzle
¼ teaspoon freshly ground black pepper
1 lemon, juiced

Preheat the oven to 375 degree Fahrenheit.

Place the clams on a flat baking tray and bake for 3 minutes. They will open up, just detach them one by one so that each clam is on one shell. Do this while they are still on the tray. There will be some juice from the clams, leave it on the tray. Set aside.
In a small bowl, mix the breadcrumbs, parsley, oregano, olive oil, and black pepper. Sprinkle this mixture on top of clams. Place in the broiler for 3 minutes and remove promptly. They should have a nice golden color like a summer tan without the sunburn. 😅

🍋Drizzle liberally with more olive oil and squeeze fresh lemon juice all over the clams. This will feel like a kiss of magical freshness on the palate. Chase the clams with champagne, sparkling wines or sparkling water.

What do you think of this appetizer?

Merry Christmas and Happy Holidays from My Kitchen to Yours!

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
and WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Salice Salentino Italian Award-Winning Wine Blog. Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com