Clams Oreganata (Baked Stuffed Clams)
Updated Dec. 16, 2023
- Total Time
- 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 24littleneck clams (about 2 pounds), scrubbed and rinsed
- 8tablespoons salted butter
- 1shallot, minced
- Salt
- ¾cup crushed butter crackers, such as Ritz
- 1teaspoon dried oregano
- ¼cup grated Parmesan
- ¾cup clam broth
- ¾cup dry white wine
- Extra-virgin olive oil, for drizzling
- Chopped fresh parsley, for serving
- Lemon wedges, for serving
Nutritional analysis per serving (8 servings)
293 calories; 18 grams fat; 9 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 20 grams protein; 900 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees.
- Step 2
Fill a pot with water to a depth of ¼ inch, bring to a boil, add clams and cover. Steam until they just open, removing them one by one to a bowl as they do, 4 to 7 minutes. Pull off and discard (or compost) the top shells. Strain the broth and save for later. Place the halved clams on a half sheet pan.
- Step 3
Melt 4 tablespoons butter in a medium skillet over medium heat. Add the shallot, sprinkle with salt and cook, stirring occasionally, until translucent, about 3 minutes. Remove from heat and stir in the crackers, oregano and Parmesan to combine.
- Step 4
Scoop a heaping teaspoon of the cracker mixture over each clam. Sprinkle any extra onto the sheet pan, then pour the wine and reserved clam broth into the pan, under the shells. Cut the remaining 4 tablespoons of butter into small cubes and scatter on the pan. Drizzle olive oil over the top of the clams.
- Step 5
Bake for 12 to 15 minutes, or until the topping is golden brown.
- Step 6
Remove the clams from the oven, and arrange on a serving tray. Pour the liquid from the pan into a serving tray for guests to spoon over clams before eating. Sprinkle with parsley and serve with lemon wedges on the side.
Private Notes
Comments
I live in a small midwestern town where there is no such thing as fresh clams. I *LOVE* seafood; it's frustrating to live in corn/soybean country. Does anyone think it would even be worth trying with canned clams?
I am lucky enough to live where in can get local, fresh chopped clams, but I too didn’t have shells. Last year I actually bought some from a small company on Amazon. They arrived wrapped in newspaper and bubblewrap and were perfect. After using, I washed them in the dishwasher, packed them away and will be using them again this year. One more thought - if you can find Bar Harbor brand of both chopped clams and broth (they also sell a wonderful lobster broth) - it’s excellent.
I would! I use canned chopped clams all the time on my linguini clam sauce recipe. They are just as good as most restaurant dishes. I think they would do fine with this one.
Where to get cherrystone clamshells, if substituting canned clams: This year we needed some more shells to serve our homemade stuffed clams on Xmas Eve. So I bought a frozen package of six stuffed clams in shells from the local supermarket, removed their filling and added another can of chopped clams and broth, butter, Old Bay, diced yellow bell pepper and a bit of my wife's frozen leftover homemade stuffing from Thanksgiving to it. Felt like cheating, tasted delicious. (Or use mini ramekins.)
What makes this recipe great is the use of whole clams. Chopped clams give an entirely different consistency. These are briny and delicious.
Frozen chopped clams would be better than canned. I would buy canned baby clams and chop them myself instead of canned chopped or minced clams
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