Clams Oreganata

Method6 steps

1. 1

   Step 1: Inspect the live clams and discard cracked or broken shells, and any open clam that does not close when tapped. Scrub the exterior shells with a stiff brush under cool water. Fill a large bowl with cool water and the 2 tbsp purging salt. Add the clams and refrigerate for 1–2 hours, checking at 1 hour; do not soak longer than 2 hours. Carefully lift them out, leaving the sandy salt water behind, and discard that water.

   Purge clams: check after 1 hour · 60 minUses 3 lb live littleneck clams in the shell, about 50 as a guide · 2 tbsp kosher salt for purging, discarded with the water · Cool water for exterior scrubbing and the purging bowl; discarded

   
2. 2

   Step 2: Preheat the oven to 350°F (175°C). Arrange the purged clams on a rimmed baking sheet and pour over the ½ cup wine. Bake until the shells open, checking after about 5 minutes. If many are still closed, continue in 2-minute intervals; discard clams that remain unopened. Remove the tray and cool only until the shells can be handled, then continue directly with preparation and broiling.

   Check that clam shells have opened · 5 minUses All the inspected clams lifted from the purging bowl in step 1, leaving the discarded water behind · ½ cup white wine for opening the clams

3. 3

   Step 3: Wash and dry the lemon and parsley (¼ cup), measure 1 tbsp lemon zest and keep half of that zested lemon (½) for serving. Finely chop and measure the parsley, keeping it separate for the finish. Mix the panko, oregano, garlic powder (½ tsp), topping salt (1 tsp), black pepper (¼ tsp), red pepper flakes (¼ tsp), zest and Parmesan (¼ cup) in a large bowl. Drizzle over the 2 tbsp oil and 2 tbsp topping wine, then mix until thoroughly moistened with the texture of wet sand.

   Uses 1 cup panko breadcrumbs · 1 tbsp dried oregano · ½ tsp garlic powder · 1 tsp kosher salt for topping · ¼ tsp freshly ground black pepper · ¼ tsp red pepper flakes · 1 tbsp lemon zest · ¼ cup freshly grated Parmesan

   
4. 4

   Step 4: Once the shells can be handled, pour the excess tray liquid into a discard bowl. Holding each opened clam over that bowl, use a butter knife to remove its top shell and gently loosen the meat from the bottom shell. Return the bottom shell with its clam meat to the tray. Repeat for all opened clams and discard the top shells and collected liquid; do not use any clam that remained closed.

   Uses The opened clams from step 2, leaving the wine and released tray liquid to be discarded

   
5. 5

   Step 5: Heat the broiler to its highest setting. Press a packed teaspoon of the oreganata topping onto each clam, keeping it inside the shell. Broil for about 3–6 minutes, checking from 3 minutes and watching closely to prevent burning. Continue cooking as needed until the clam meat is fully cooked, reaching 63°C (145°F), and the topping is golden and crisp; browning alone is not a doneness check. Keep any unused topping separate.

   Broil clams: check from 3 minutes · 3 minUses All the clam meat in bottom shells prepared in step 4, leaving discarded shells and liquid behind · A packed teaspoon of the prepared topping from step 3 for each clam; whole retained amount is unmeasured

   
6. 6

   Step 6: Use tongs to transfer the fully cooked clams to a serving platter. Squeeze the reserved half of the zested lemon over them, garnish with the ¼ cup chopped parsley and serve immediately as four appetizer portions.

   Uses All the fully cooked topped clams lifted from the tray in step 5, leaving unused topping separate · All the ¼ cup washed and chopped parsley held separately in step 3 · The half of the zested lemon held for finishing in step 3