Clams Oreganato

This recipe, which minimizes the bread crumbs and maximizes the briny flavor of the
clams, will make some of the best baked clams you’ve ever had.

Makes 4 servings

12 medium clams, scrubbed
2 fluid ounces ( 1/4 cup) dry white wine
2 large or 4 small plum tomatoes, peeled, seeded and chopped
1/2 cup chopped white mushrooms
3 tablespoons plain dried bread crumbs
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1 tablespoon + 1 teaspoon olive oil
1 tablespoon minced fresh oregano (or 1/2 teaspoon dried)
1 tablespoon minced fresh thyme leaves (or 1/2 teaspoon dried leaves, crumbled)
2 garlic cloves, minced
Freshly ground black pepper, to taste
2 teaspoons freshly grated Parmesan cheese
4 lemon wedges, to garnish

Line a 13 x 9″ baking pan with foil, shiny side up. Preheat the broiler.
In a large saucepan over medium heat, combine the clams and wine. Cover and
cook 4-5 minutes, until the clams open. Discard any unopened clams. When cool
enough to handle, remove the clams from their shells. Reserve 12 shells; reserve
the cooking liquid separately.
In a food processor, combine the clams, 2-4 tablespoons of the cooking liquid, the
tomatoes, mushrooms, bread crumbs, parsley, juice, oil, oregano, thyme, garlic and
pepper. Pulse 4-5 times, just enough to chop the clams coarsely and blend the
ingredients. Transfer to a medium bowl; if the mixture seems too dry, stir in 1
tablespoon cooking liquid at a time, until the mixture reaches the desired
consistency.
Divide the mixture evenly among the 12 shells, pressing into place with a fork;
sprinkle evenly with the cheese. Place the shells into the prepared baking pan and
broil about 5 minutes, until the filling is browned and crisp. Divide evenly among
4 plates and serve, garnished with lemon wedges.

SERVING (3 CLAMS) PROVIDES: 1 Fat, 3/4 Vegetable, 1/2 Protein, 1/4 Bread, 20
Optional Calories.

PER SERVING: 109 Calories, 5 g Total Fat, 1 g Saturated Fat, 10 mg Cholesterol, 83 mg
Sodium, 8 g Total Carbohydrate, 1 g Dietary Fiber, 5 g Protein, 54 mg Calcium

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