Clams Oreganata

Updated February 23, 2016

This is an Italian-American restaurant favorite. Be sure to preheat your broiler as soon as you begin, because the key to golden, crunchy bread crumbs is high heat. If you can find fresh oregano for this dish, it makes a big difference, but of course dried is fine, too.

Active Time – 5 min.

Total Time – 20 min.


Cooking Methodbroiling



Total Timeunder 30 minutes

One Pot MealYes

OccasionCasual Dinner Party, Cocktail Party, Cooking for a date

Recipe Coursehot appetizer

Five Ingredients or LessYes


Taste and Texturecheesy, crisp, herby, savory


  • 16 littleneck clams (Have your fishmonger shuck the clams and give them to you on the half-shell with 2 tablespoons of clam juice reserved.)
  • ½ cup bread crumbs, toasted
  • 1 teaspoon chopped fresh or dried oregano
  • 3 tablespoons grated Parmigiano-Reggiano
  • 3 tablespoons extra virgin olive oil, plus more drizzled over clams
  • ¼ teaspoon freshly ground black pepper
  • 1 lemon, in wedges, for garnish


Preheat the broiler.

In a medium bowl, mix together the bread crumbs, oregano, Parmigiano-Reggiano, reserved 2 tablespoons clam juice, olive oil, and black pepper to taste. Top the clams with this mixture generously, but don’t pack the bread crumbs down. Drizzle with a little olive oil.

Place them in the broiler until the clams are tender and just cooked through and the bread-crumb mix is crispy and golden brown; 7-8 minutes. Serve with lemon wedges.



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