Subscribe Today
Give a Gift
Customer Service

Phoenix Home and Garden
Subscribe Today!
For the HomeFor the GardenFood & EntertainingResourcesArticle Archive
Food & Entertaining

Baked Clams Oreganata

Author: Christina Barrueta
Issue: December, 2017, Page 75
Serves 4

INGREDIENTS:

4 tablespoons (½ stick) unsalted butter

2 tablespoons shallots, minced

2 tablespoons fresh red pepper, finely chopped

1/2 teaspoon Worcestershire sauce

2 tablespoons green bell pepper, finely chopped

4 teaspoons flat-leaf parsley, finely chopped

4 teaspoons lemon juice, freshly squeezed

Black pepper, freshly ground

1/2 cup white wine (such as chardonnay)

24 littleneck or cherrystone clams, well-rinsed

3 strips bacon, each cut into 8 pieces (optional)

Breadcrumbs

Pecorino romano, grated

Oregano

Salt and pepper to taste

Paprika
Photo by Rick Gayle
 
Preheat oven to 450 degrees.

In a small saucepan, combine butter, shallots, red pepper, Worcestershire sauce, green pepper, parsley, lemon juice and black pepper to taste. Place over low heat until butter melts, then remove from heat. Stir to blend and set aside.

In a large sauté pan, heat wine over medium heat. Add clams, bring to a boil, and reduce heat to medium. Cover pan with a tight-fitting lid and let steam until clams open, 3-5 minutes. Remove pan from heat. Remove the top shell from each clam, being careful not to spill the liquid surrounding the clam. Discard any clams that have not opened.

Spoon butter sauce over each clam, and top with a piece of bacon. Arrange clams in a baking pan, and bake for 5 minutes. Increase oven temperature to broil. Heat clams under the broiler for 2-3 minutes, until the bacon crisps a bit. Sprinkle with breadcrumbs and grated cheese. Top with oregano, salt and pepper for taste and paprika for color. Serve while hot.

Subscribe Today!