Stuffed Baked Clams Oreganata with Lemon Garlic Breadcrumbs

Step 1

Purge the clams of excess sand: Clean clams with a brush to remove any surface dirt or sand. Fill a large bowl with about 3 to 4 quarts cold water and whisk about ¼ cup salt into it. Then, carefully immerse the clams in the cold water for about 1-2 hours. Either put the bowl in the refrigerator during this resting time or add a few ice cubes to the water so that it is cold. Carefully drain and rinse the clams. If the water is very cloudy, repeat this process as many times as needed until the water is fairly clear. Once the clams have been purged, give them a quick rinse. If it is still going to be awhile before you cook them, return them to the refrigerator stored on a colander in ice.(Please see the section above in the blog post for Step-By-Step instructions with photos.)

Step 2

Meanwhile, prep and gather all ingredients according to specifications above. Be sure to zest the lemon prior to juicing it. Arrange a rack in the middle of the oven and preheat it to 450℉.

Step 3

Make the flavored breadcrumbs: In a small skillet over medium-low heat, combine the olive oil and garlic and cook for 2 to 3 minutes or until starting to brown. Then, add the remaining breadcrumb ingredients and turn off the heat. Mix well to coat. The mixture will have a consistency similar to wet sand. Set aside.

Step 4

Prepare/open the clams. After the clams have been purged, place them in a single layer on a sheet pan and then in a preheated 450℉ oven. Roast the clams for 4 to 7 minutes only–until they just begin to open–then remove them from the oven. Keep a close eye on the clams during this as you do not want to fully cook the clams, but rather just get their shells to open up a bit. If they do not all open at the same time, remove them one by one from the oven. (See photos above.) Discard any clams that do not open or have cracked shells.

Step 5

Then, once they are cool enough to handle, fully pry open the clams with a butter knife or something similar and remove and discard the top shell (the one to which the clam isn’t attached), twisting it if necessary to beak the clam in two. (An alternative to opening the clams via roasting them is to shuck them open with a clam knife. But, you should only do this if you have experience with it as it can be dangerous.)

Step 6

Next, detach the clam from the bottom shell with a butter or paring knife or your finger to make it easier to eat. Pour out any juice into the sheet pan, and transfer each clam, with its flesh still in the half shell, to a dish.

Step 7

Strain the resulting clam juice through either cheese cloth or a coffee filter inside a fine mesh strainer.

Step 8

Mix 4 Tbsp strained clam juice into the breadcrumb mixture and combine the rest with the wine and lemon juice. (If you don’t have enough clam juice, use bottled clam juice or chicken sock to make up the difference.)

Step 9

Pour the wine mixture into a baking dish large enough to hold all the clams. Use two baking dishes if necessary.(You may not need to use all of the liquid as you do not want to immerse the clams, but rather just have them sit in a some liquid. The actual amount needed will depend on the size of baking dish used. Use more or less as needed.)

Step 10

Then, fill the cavity of each clam generously, but loosely, with the flavored breadcrumbs. Arrange the clams in a single layer in the baking dish, then top each with a small cube of butter.

Step 11

(Optional: If you have breadcrumbs leftover, sprinkle up to 2 tablespoons into the juices on the bottom of the baking dish to help create a thicker sauce.)

Step 12

Turn the broiler on the oven to LOW and transfer the baking dish to the middle rack of the oven. Broil the stuffed clams until the breadcrumbs are brown and crispy, anywhere from 5 to 10 minutes depending on your oven. Turn the sheet pan around once if necessary for even browning. Keep a close eye on the clams during this process as broiling can burn food very quickly!

Step 13

Remove baked clams from oven and serve immediately in baking dish with lemon wedges for an extra pop of flavor. And don’t forget some rustic bread to mop up the delicious sauce. Buon Appetito!