by Caroline Sumner

Created on: April 23, 2010

Clams oreganato is a great recipe if you like the briny flavor of clams! This recipe makes a great appetizer, or goes well with a salad to create a light lunch. These taste absolutely fantastic and the flavor of the clams is really brought out since there are fewer bread crumbs than you will find in clams casino. Give it a try for your next dinner party as an elegant hors d'oeuvre to offer your guests, or mix up the usual fare for a family dinner. This recipe tastes great no matter when you try it!

CLAMS OREGANATO RECIPE

INGREDIENTS

12 cherrystone clams, scrubbed
1/4 cup dry white wine
2 plum tomatoes, chopped
1/4 cup chopped mushrooms
3 tablespoons plain dried bread crumbs
2 tablespoons minced flat-leaf parsley
2 tablespoons fresh lemon juice
4 tablespoons olive oil
1 tablespoon minced fresh oregano, or 1/2 teaspoon dried
1 tablespoon fresh thyme leaves, or 1/2 teaspoon dried
2 garlic cloves, minced
Freshly ground black pepper, to taste
2 teaspoons grated Parmesan cheese
4 lemon wedges

DIRECTIONS

1. Use foil (with the shiny side up) to line a 9x13 inch baking pan, then preheat the oven broiler.

2. Heat a saucepan over medium heat and add the clams and wine. Cover the saucepan and cook for 4-5 minutes, until the clams open. Be sure to discard any clams that do not open as they are not fit to eat. Remove from heat, and when the clams are cool enough to handle, remove the clams from their shells. Reserve 12 shells. Separately reserve the cooking liquid.

3. In a food processor, combine the clams, 2 tablespoons of the cooking liquid, the tomatoes, mushrooms, bread crumbs, parsley, lemon juice, olive oil, oregano, thyme, garlic, and pepper. Pulse the mixture 4 or 5 times (which should be just enough to blend the ingredients and coarsely chop the clams). If the mixture seems too dry, you may add 1 to 2 more tablespoons of the cooking liquid, pulsing once, until it reaches the consistency you desire.

4. Arrange the shells in the foil-lined baking pan and press the mixture into them, then sprinkle them with the grated Parmesan cheese. Broil for about 5 minutes, until the filling is browned and crisp.

5. Serve arranged on a serving tray or platter, and garnish them with the lemon wedges. You may also wish to use additional fresh parsley as a garnish.

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