by Lisa Fillers

Created on: September 20, 2008

My husband's favorite dishes are Italian so they grace our table more frequently than any type dishes I prepare. Mention Italian dishes and a large number of people will automatically think of tomato based dishes such as spaghetti, pastas with marinara sauces, and pizzas, all heavily laden in wonderful cheeses and garlic. Do not, however, overlook seafood in your quest to satisfy your tastebuds with a wonderful authentic Italian dish. If you like clams you will absolutely love Clams Oreganato!

The most successful cooks always use the freshest of ingredients regardless of what dish they are preparing. Purchase the freshest parsley or cilantro and oregano possible for this recipe. It will truly make a big difference with the end result of your cooking efforts.

If you entertain frequently and want to impress your guests with your culinary skills, Clams Oreganato makes a fabulous appetizer to serve at a dinner party. The recipe is actually very easy to make, though.

Ingredients:

24 cherrystone or littleneck clams
2 Cups Italian bread crumbs
fresh Oregano, finely chopped
1 red or green pepper, finely chopped
6 fresh garlic cloves, chopped very fine
1/2 Cup fresh grated Ramano cheese
1 teaspoon Extra Virgin Olive Oil
3 Cups Kosher salt
Hot red pepper flakes, for garnish
Fresh sprigs Italian parsley or cilantro, for garnish

Directions:

Preheat oven to 325 degrees.

Scrub clam shells and put clams in freezer for five minutes. Open clams over bowl to save juice from clams. Remove clams and place them on a chopping board. Chop the clams fine and set aside. In a hot skillet, drizzle olive oil and then lower the heat. Saute peppers and garlic for a few minutes. Remove from heat and sauted peppers and onions to bowl of clams. Add bread crumbs, oregano, and cheese. Slowly add enough oil so this mixture will hold together.

Place a teaspoon of above mixture in the bottom of each clam shell. Leave the top on or off, as desired. Sprinkle the top of the mixture in each shell with chopped oregano. Place a one-half inch of Kosher salt on a baking tray or cookie sheet. Arrange the clams on the salt. Bake in a preheated, 325 degree oven for 10 minutes. Turn the oven heat up to broil for five minutes, watching closely so as not to burn the mixture. Remove from oven and remove clams to a serving platter. Garnish the top of the mixture in the clams with hot red pepper flakes and Italian parsley or sprigs of cilantro, stems removed. Serve and enjoy!

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