Clams are quickly becoming a staple in my appetizer arsenal. They're my go-to shellfish when I'm sick of shrimp. I've made clams casino, grilled clams, and over the long weekend, I tried clams oreganata.
A classic Italian antipasti, the oreganata topping consists of breadcrumbs, garlic, and lots of fresh oregano. It's a savory and scrumptious way to enjoy clams on the half shell.
The most difficult thing about this appetizer is getting the clams open. I followed the recipe exactly and it took some effort to shuck the clams. The work was worth it, though, because these clams were crowd-pleasing and delicious. Learn how it's done after the break.
1 dozen littleneck clams, scrubbed Makes 1 dozen clams.
1 cup plain bread crumbs
2 cloves garlic, smashed and chopped
3 tablespoons finely chopped fresh oregano leaves
2 tablespoons finely chopped Italian parsley leaves
Pinch crushed red pepper flakes
2 to 3 tablespoons extra-virgin olive oil
1/2 to 3/4 cup chicken stock
1 dozen littleneck clams, scrubbed
Makes 1 dozen clams.