Baked Clams Oreganata

Fresh clams on the half shell topped with garlicky oregano breadcrumbs and baked until golden.

Ingredients

• 24 littleneck clams, scrubbed
• 1 1/2 cups fresh breadcrumbs
• 4 garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 cup grated Pecorino Romano
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• Salt and freshly ground black pepper
• Lemon wedges, for serving

Directions

1. Open the clams over a bowl, reserving the juice, and leave each clam on the half shell; arrange on a baking sheet.
2. In a bowl, combine the breadcrumbs, garlic, parsley, oregano, Pecorino, olive oil, a little of the reserved clam juice, salt and pepper to make a moist stuffing.
3. Mound a spoonful of the breadcrumb mixture over each clam.
4. Drizzle with a little olive oil and bake at 450°F for 12 to 15 minutes, until the topping is golden and crisp.
5. Serve hot with lemon wedges.

Notes

Lidia Bastianich’s baked clams oreganata, a classic Italian-American antipasto.