Italian Baked Clams

Italian Baked Clams (Oreganata style)

This is the greatest and most simple recipe in the world. It doesn't get any more Italian than this. Make sure you have your favorite Italian bread for dunking in the clam juices/broth. All the flavors come together for this traditional authentic baked clams oreganata dish. Get your taste-buds ready for this incredibly simple recipe. And yes, I have a secret shortcut to this entire recipe that can be prepared with ease and everything at arms reach.

3 dozen little neck clams
4 large cloves of garlic, sliced thin
1/2 cup olive oil (extra virgin if available)
1/2 cup white wine (Dry)
3 Tbs. of fresh Italian parsley chopped (if using dried 2 Tbs.)
3 Tbs. of unsalted butter sliced into thin pats
1/2 Tsp. of fresh ground red hot pepper flakes (Divided 1/4 tsp. each)
1 3/4 cups of plain bread crumbs
1/3 cup of Parmesan cheese grated finely (or your favorite Italian cheese)
2 Tsp. of dried oregano, crumbled
2 lemons (1/2 cut into thin round slices, the rest cut into cocktail size pieces to serve on the side)

Step #1:  Warm olive oil over medium heat in a small saucepan till hot for 3-5 min. Remove oil from heat and add the sliced garlic. Cover with lid and allow the oil and garlic to steep for at least 30 minutes.

Step #2: Preheat oven to 475 degrees F.

Step #3: Wash, clean and shuck the clams reserving the clam juice. Strain juice through a fine sieve, cheesecloth or put into bowl and wait till all sand settles and pour clam juice leaving sand behind. Set clams on the 1/2 shell on the side.
Tip. It's easier opening a really cold clam so you can set them in the freezer for 20 minutes before opening.

Step #4: (In a large enough baking dish to hold 3 dozen 1/2 shelled clams) Add the Clam juice, white wine, 1/2 of the parsley, pats of butter scattered, and 1/4 tsp. of the crushed red pepper and lemon slices.

Step #5: In a deep bowl toss the bread-crumbs and cheese together. Add 3 tablespoons of the garlic-infused oil (oil only), the remaining parsley, oregano and crushed red pepper and toss with a fork till it's all incorporated into a light, moist texture.

Step #6: Top each clam with about a tablespoon of the bread-crumb mixture and pack down nice and firm. Place the clams in the prepared baking pan crumb side up. Drizzle the remaining oil on top of the clams and spread the garlic slices in with the clam juice and wine mixture.

Step #7; Bake in the oven till pan juices begin to bubble or the tops of the bread-crumbs are golden brown. Between 12 to 15 minutes. Transfer clams to a warm platter or among individual serving plates. Serve with remaining lemon for squeezing on top. And enjoy with your favorite bread.