Clams Oreganata
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
¼ c
kosher salt, plus1 teaspoon
24
littleneck clams
1 c
butter
2 c
plain panko
½ c
finely chopped flat-leaf parsley
1 tbsp
finely chopped oregano
6
cloves garlic, minced
¼ c
grated Parmigiano-Reggiano cheese
2 tsp
crushed red chile flakes
Cracked black pepper
½ c
dry white wine
This is a version of a dish that we have eaten together in a lot of different cities and countries that always reminds us of New York City . . . City Island, Little Italy, Queens, and Staten Island.—MB and JOM
Directions
- Fill a large bowl or pot with 1 gallon of cold water and the ¼ cup salt. Scrub the clams and soak overnight in the salted water to purge them of sand and silt.
- Rinse the purged clams. Transfer to a deep skillet with a tight-fitting lid. Steam over high heat just until the clams open, about 4 minutes. Strain and reserve the liquid. Remove and discard the top shells of each clam, collecting any liquid that drains from the bottom shell. Using a small paring knife, cut under aclam to release it from its shell. Set the clam in its shell on a baking sheet large enough to hold all of the clams and then repeat for the remaining ones.
- In a sauté pan over medium heat, melt the butter. Add the panko and toast until golden brown, tossing continuously to prevent overbrowning. Transfer the panko to a mixing bowl and add the parsley, oregano, garlic, cheese, red chile flakes, remaining 1 teaspoon salt, the black pepper, and reserved clam liquid and mix well. Let stand for 10 minutes.
- Preheat the broiler. Using a soupspoon, fill each clamshell with the panko mixture. Broil for approximately 3 minutes, watching carefully to ensure the clams don’t burn. Serve immediately.
Reprinted with permission from Black, White, and The Greyby Mashama Bailey and John O. Morisano, copyright (c) 2021. Published by Lorena Jones Books, a division of Penguin Random House, LLC.
