Raos Clams Oreganata Recipe Recipe Cards Recipes

BAKED CLAMS OREGANATA

Steps:

• Preheat the oven to 450 degrees F.
• Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. We don't want to cook the clams, we just want them to open a little.
• Using a butter knife pry the clams open and remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell. This will allow for easy eating.
• Preheat the broiler and adjust the rack to the top shelf.
• In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until well combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed.
• Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist.
• Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy.

BAKED CLAMS OREGANATE

Steps:

• Heat broiler. Place rack in lowest setting, or about 12 inches from heat.
• Combine bread crumbs, parsley, garlic, oregano and salt and pepper. Add olive oil, and toss until crumbs are evenly coated. Stir in broth, mixing to blend. Mixture will be quite damp.
• Put a rounded teaspoon of the crumb mixture on each clam, smoothing the top. Arrange clams on baking sheet with sides, and pour in about 1/8 inch water. Broil until topping is lightly browned, about 7 minutes. Serve with lemon wedges.

BAKED CLAMS OREGANATE

Steps:

• BREAD CRUMBS: Unless you make your own bread crumbs, you won't be following Rao's kitchen tradition. Use the finest quality Italian bread you can find. Allow it to dry for at least 2 days, then grate, using a handheld grater or a food processor fitted with a metal blade. Shake and push the bread crumbs through a medium strainer to get an even texture.
• BAKED CLAMS: Have your fishmonger open your clams if you are not comfortable doing the job yourself. Leave the clams on the half shell and refrigerate until ready to use.
• Place broiler tray on the lowest rack and preheat broiler. Combine bread crumbs, parsley, garlic, oregano, and salt and pepper. Add olive oil and toss mixture until crumbs are evenly coated. Add the broth and continue to mix until very well blended. The mixture should be quite wet.
• Put approximately 1 heaping teaspoon of bread crumb mixture on each clam. Smooth over the top, making sure that the edges are sealed. Using the edge of a teaspoon, cut ridges into the topping. Pour 1/8-inch cold water into a cookie sheet with sides (to keep the clams moist while broiling) and broil for about 7 minutes or until the bread crumb topping is well browned and crisp.
• Put 6 clams on each of 6 small, warm serving plates. Garnish each plate with 1 lemon wedge and parsley sprig and serve.

STUFFED CLAMS OREGANATA WITH HARISSA

Steps:

• Preheat the oven to 475 degrees F.
• Place the clams in a small sauté pan and into the oven. Roast until they just open, 8 to 10 minutes. Discard any unopened clams. Use a shucker or spoon to open the shells the rest of the way. Remove the top shells and discard, placing the clams back in the bottoms of the deeper shells.
• Whisk together the breadcrumbs, parsley, olive oil, oregano, harissa, miso, cayenne, garlic, half the scallions and salt and pepper to taste in a bowl. Add the stock and white wine until the stuffing resembles wet sand. Add more breadcrumbs if necessary. Stuff the clam halves with the stuffing.
• Place the clam shells on a half-sheet tray and bake until the top is lightly browned, 15 to 18 minutes. Transfer the clams to a plate spread with coarse salt and black and pink peppercorns. Garnish with the chopped parsley and remaining scallions and serve warm.

CLAMS OREGANATA

Steps:

• Preheat oven to broil.
• In a large bowl gently toss bread crumbs, herbs, olive oil, salt and pepper. Be careful not to overwork the mixture. Set aside.
• Line a baking sheet with salt and arrange 12 clam shells. Put 1 clam in each shell and top with 2 tablespoons of the bread crumb mixture. Drizzle with olive oil. Broil 2 to 3 minutes.

CLAMS OREGANATA

Steps:

• Preheat broiler.
• Arrange clams in a large skillet; season with pepper. Spoon breadcrumbs onto clams and smooth with the back of spoon. Drizzle over olive oil. Transfer to broiler. Broil until breadcrumbs are lightly browned, 2 to 3 minutes.
• Transfer skillet to stovetop over medium heat. Mix together lemon juice and 1/4 cup water; pour into bottom of skillet. Sprinkle over parsley. Cook 3 to 4 minutes. Serve immediately with lemon wedges.

CLAMS OREGANATA

Steps:

• 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.)
• 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.

CLAMS OREGANATA

Steps:

• 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.)
• While clams are cooking, toss together bread crumbs, zest, and remaining tablespoon oregano. Divide clams and pan juices among clam shells, then sprinkle with bread crumbs. Serve immediately. Serves 8.
• Note: Larger hard-shelled clams such as littlenecks (2 to 2 1/2 inches in diameter) can be used, but cooking time will increase to 8 to 10 minutes.
• That's it!

BAKED CLAMS OREGANATA

Steps:

• Let the oil and garlic steep in a small bowl 30 minutes to 2 hours.
• Preheat oven to 475° F. Shuck the clams as described on page 7, reserving the clam juice. Strain the juice through cheesecloth or a very fine sieve into a 13 × 11-inch baking dish. Add the white wine, 1 1/2 tablespoons of the parsley, the butter, and half of the crushed red pepper.
• In a deep bowl, toss the bread crumbs, grated cheese, tomatoes, 3 tablespoons of the garlic-infused oil, the remaining 1 1/2 tablespoons chopped parsley, the oregano, and the remaining 1/4 teaspoon crushed red pepper until thoroughly blended.
• Top each clam with about 1 1/2 tablespoons of the bread-crumb topping, packing it down tight. Set clams in the prepared baking pan and drizzle the remaining infused oil over them. Bake until the pan juices are bubbling and the bread crumbs are golden brown, 12 to 15 minutes. Transfer the clams to a warm platter or divide among serving plates.
• To keep the bread-crumb topping crunchy, spoon the sauce from the baking dish onto the plates-not over the clams. Serve immediately, garnished with the lemon slices.