Clams Oreganata
A classic Italian seafood dish featuring fresh clams cooked with garlic, tomatoes, and oregano, topped with seasoned breadcrumbs and lemon zest. Perfect as an appetizer or light main course.
Ingredients
- •2 cloves garlic cloves, minced
- •¼ cup extra-virgin olive oil
- •4 whole canned whole plum tomatoes
- •2 tablespoons minced fresh oregano
- •3 lb small hard-shelled clams
- •½ cup toasted bread crumbs
- •1 teaspoon fresh lemon zest
Cooking Instructions
- 1.
Cook garlic in oil in a deep 4- to 6-quart heavy pot over moderately low heat, stirring, until garlic is fragrant, about 1 minute. Stir in tomatoes and 1 tablespoon oregano and cook, stirring occasionally, until tomatoes break down, 4 to 5 minutes. Season with pepper. Add clams, stirring well to coat, then cover pot tightly and increase heat to moderately high. Cook, stirring once, until clams open, 5 to 7 minutes. (Discard any clams that have not opened after 7 minutes.)
13 min
- 2.
While clams are cooking, toss together bread crumbs, zest, and remaining tablespoon oregano. Divide clams and pan juices among 8 shallow bowls, then sprinkle with bread crumbs. Serve immediately.
5 min
