Clams Oreganata. One of our Lenten Menu Specials of the Night…
cherry stone clams 1 dozen
chopped clams can 6.5 oz. with the juice
butter 2 tablespoons
olive oil 2 tablespoons
salt and pepper taste
oregano 1 teaspoon
fresh parsley 2 tablespoons 1 for the stuffing 1 for garnish
lemon 1 for juice and garnish
onion 1/4 in food processor
fresh garlic bulbs 5 in food processor
bread crumbs 1/8 cup to 1/4 cup
parmesan grated cheese 1 tablespoon
Shuck Clams and place 1 shell with all meat in baking dish. Leave juice in the clam shell. Example below.
Add onion and garlic to food processor and process. Do not liquefy. In a sauté pan add olive oil, butter, onions, and garlic. Sauté ingredients until butter starts to brown. Squeeze half of lemon in pan to deglaze. Add can of clams and seasonings, and add 1/8 cup of bread crumbs. Stuffing needs to be wet but not loose. If you need more bread crumbs add them. With a spoon add stuffing to the top of clams. Example below.
Bake in the oven at 375 degrees for ten minutes, Then turn dial to broil for 2-5 minutes to brown the top of the Clams… Place on a serving plate and pour all the Clam Juice from the pan over the top of the Clams.
I served this with a tube spaghetti called Perciatelli in a Scampi sauce,
After I drained the pasta in the same pot I added 2 tablespoons of butter, 1 tablespoon of garlic. Browned it. Added 1/4 cup of white wine. 1/2 cup of chicken stock. (For Lenten Menu add Clam Juice.) Reduce. Add salt and pepper for taste. Squeeze half a lemon for juice in the sauce. Add 1 tablespoon Parmesan Cheese, and Pasta. Serve… Garnish the dish with fresh chopped Parsley left over from recipe. Enjoy, Jason