Baked Clams Oreganoto
Baked clams oreganoto features tender chopped clams topped with seasoned bread crumbs, baked until golden, offering a savory, garlicky flavor perfect for seafood lovers and appetizer fans.
Ingredients
Instructions
- Mix the chopped clams, water, olive oil, oregano, parsley flakes, chopped onion, garlic powder, salt, and pepper.
- Add enough bread crumbs to achieve a moist but not dripping consistency.
- Spoon the mixture into clam shells, leaving the tops rough and un-smooth for better browning.
- Place the filled clam shells in a pan and bake at 400°F for 20 minutes or until the tops are browned and crusty.
- Serve with lemon wedges.
Tips & Substitutions
For added flavor, consider incorporating finely chopped garlic or shallots into the mixture. If you want a crunchier topping, you can mix in some grated Parmesan cheese with the bread crumbs. If fresh herbs are available, use them instead of dried for a more vibrant taste. You can also substitute the clams with other seafood like shrimp for a twist on this classic dish.
Serving Suggestions
Baked clams are best served hot, garnished with fresh lemon wedges for a zesty kick. Pair them with a crisp green salad or a light pasta dish for a complete meal. They make a fantastic appetizer at parties and are a great addition to a seafood platter alongside dishes like Harbor House Crab Cakes or Hot Shrimp Appetizers.
Storage & Reheating
Leftover baked clams can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, place them in a preheated oven at 350°F for about 10 minutes to regain their crispness. Avoid microwaving, as it can make the clams rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Clams Oreganoto contains roughly 287 calories, with 2g protein, 17g carbohydrates, and 26g fat. It is an excellent source of iron (52% of the Daily Value), dietary fiber (38% of the Daily Value), and calcium (31% of the Daily Value). Note that it is relatively high in sodium, at 1752mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh clams instead of canned?
Yes, you can use fresh clams. Just steam them open, chop them, and use them in place of the canned clams. Adjust the cooking time accordingly, as fresh clams may require a bit longer to bake and brown well.
What if I don't have clam shells?
If you don't have clam shells, you can use small ramekins or baking dishes to hold the mixture. Just ensure they are oven-safe. The baking time may vary slightly, so keep an eye on them for browning.
Can I make this recipe ahead of time?
Yes, you can prepare the clam mixture a day in advance and store it in the refrigerator. When ready to serve, just spoon it into the shells and bake as directed. This saves time and allows the flavors to meld.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).