It’s that time of year again. As longtime readers will know, once a year during the month of October— Italian-American Heritage and Culture Month—this otherwise continental Italian cooking blog take a moment to feature a classic dish from the Italian diaspora in the United States.
This year we’re featuring Baked Clams Oreganata, a personal favorite of mine that’s particularly popular in the northeast United States. Clams are shucked or steamed open, then stuffed with breadcrumbs seasoned with garlic and herbs and laced with the briny clam juices, then finally baked until lightly brown. It’s a supremely simple dish—one you can easily prepare ahead and bake at the last minute— but it’s a veritable flavor bomb. No wonder it’s on the fixture on the menu of just about every Italian restaurant in the country.
Italian-American dishes usually have a continental counterpart, and Baked Clams Oreganata is no exception. Italians make a nearly identical dish called vongole gratinate al forno, though I’d venture to say that its near cousin cozze al gratin, made with mussels, is rather more popular. The subtle differences, which I explain in the Notes below, between the New and Old World versions illustrate some typical examples of how these two related but different cuisines have developed over the years.
For many Italian Americans, Baked Clams are practically synonymous with Christmas Eve, and often feature as part of the famous Italian-American “Feast of the Seven Fishes”. But if you ask me, they’re far too delicious to relegate to a once a year treat.
Ingredients
Serves 2-3 an appetizer
- One dozen clams
- White wine
- Water and salt
For the filling:
- 1 cup breadcrumbs
- 2-3 cloves of garlic, finely minced
- 3-4 sprigs of fresh parsley, stems removed finely minced
- A generous pinch of dried oregano
- A pinch of red pepper flakes (optional)
- Olive oil
- Salt (only if needed)
For serving:
- One lemon, sliced into wedges
Directions
Prepping and cooking the clams
Soak the clams in well-salted water to cover for an hour or more. Drain and rinse them well.
Place the clams in a pot large enough to hold them with ease. Add a good splash of white wine. Set on medium-high heat and cover. Let simmer, shaking the pan from time to time. After a minute or two, check to see if the clams have opened. Immediately remove any that have and set them in a bowl or tray. Continue to simmer, covered, until all have done so. Reserve the clam juice at the bottom of the pot.
Let the clams cool. Once they have, remove the top shell (the one to which the clam isn’t attached) then detach the clam from the bottom shell with a paring knife. Place each clam, with its flesh still in the half shell, on a baking sheet. Repeat with the rest of the clams.
Prepping the filling
While the clams are cooling, prepare the filling by mixing together the breadcrumbs, garlic, parsley, oregano and, if using, the red pepper flakes. Drizzle with olive oil to moisten and mix again.
Now take the clam juice and add it to the filling. You should get a fairly compact and moist mixture. Take care that none of the silt that may be lying at the bottom of the pan gets into the filling. (NB: If you want to err on the side of caution, filter the juices by pouring them into a bowl through a coffee filter or several layers of cheesecloth.) Let the mixture rest for a few minutes. Taste and, only if needed, season with salt.
Filling and baking the clams
Spoon the filling on top of the clams in a small mound, taking care not to pack them too tightly.
Drizzle the clams with olive oil and place them in a very hot (230C/450F) oven for about 10 minutes, or until nice and golden brown on top.
Let the clams cool a bit before serving with lemon wedges.
Notes
Many recipes will recommend littleneck clams for making Baked Clams Oreganata. They are relatively small and so nice and tender and provide a nice balance between clam and filling. At the same time, they are just large enough to hold a filling. In Rhode Island, the local quahogs are quite popular stuffed and baked.
That said, just about any variety of clams will take to this method, so long as they aren’t too small or too large. The tiny vongole verace they often use in Italy to make spaghetti alle vongole for example, are great for pasta but just too small for this treatment. (No worries in the US since, as far as I know, clams are never sold that small here.) At the other extreme, overly large clams tend to be tough, and hold so much filling that it would overwhelm the actual clam, so avoid them as well. (If you do find yourself with no choice but to use larger clams, it’s best to chop them into bits.) I find a clam that’s say 2 to 2-1/2 inches wide is the sweet spot.
Some recipes for Baked Clams Oreganata will have you shuck the clams rather than steam them open. Since there’s no cooking involved, the clams are said to come out sweeter and more tender. But since my shucking skills are up to snuff, I usually steam them. Works fine for me.
And yes you will find recipes for Baked Clams Oreganata using canned clams. Please don’t. While I happily use other canned seafood, those rubbery, tasteless pellets that were supposedly once clams are the devil’s own work.
The filing
Of course, you’ll get the best results if you use homemade bread crumbs for the filing, as mentioned in our last post, but store bought works perfectly fine. If you want to get fancy, use Panko, which provides a more interesting texture. But whatever you do, make sure to use plain breadcrumbs without any seasonings already in them. Seasoned breadcrumbs are just awful, packed with additives and they taste terrible. You want to add those seasonings yourself.
The exact amount of breadcrumbs will vary depending on the size of the clams and high how you want to pile the filling, but the measurements given above—1 cup breadcrumbs for a dozen clams—work well for me. If your clams are especially large you may want to use a bit more.
The consistency of the filling can vary quite a bit and feel free to suit yourself. I actually like my Clams Oreganata with a [fairly compact and bread-y, but still soft and fluffy.] For this I all the clam juice but use a light touch when placing the filling into the shells. If you find your mixture is too wet, then just add more crumbs.
Variations
As mentioned at the top, this is one case where you won’t see that much difference between the continental Italian recipe, called vongole gratinate al forno, and this, its Italian-American cousin. Baked Clams Oreganata, as the name implies, includes a healthy pinch of oregano, while most recipes for vongole gratinate al forno rely just on a classic tritto of garlic and parsley. It’s another example of how oregano plays a much more central role in Italian American diaspora cooking than it does in Italy. Also typically Italian-American, Baked Clams Oreganata leans more heavily into the garlic. Italian recipes call for a single clove, while Italian-American recipes will generally call for 2 or more.
In America, there are any number of interesting variations on the basic recipe which take the dish further from its continental counterpart. In some renditions of Baked Clams Oreganata, the clams are minced and mixed into the breadcrumb filling. Sautéed onions sometime take the place of garlic. In one common variation that I’m not very partial to, you add bits of bell pepper to the filling. Personally I find that the peppers overwhelm the other flavors. Italian-American food blogger Peter Battaglia of A Food Obsession adds grated parmigiano-reggiano or pecorino romano to his filing.
Vince Scordo of scordo.com tops his Baked Clams with small pieces of bacon or pancetta—a touch he tells me is very popular among Italian Americans in northern New Jersey and New York City. (I’m guessing this second variation takes its inspiration from another popular baked clam dish, originally from Rhode Island, called Clams Casino, a dish has been aptly described as “a gussied up version” of Italian baked clams.
Baked Clams Oreganata
Ingredients
- 12 clams
- white wine
- salt
For the filling
- 1 cup breadcrumbs
- 2-3 cloves garlic finely minced
- 3-4 sprigs fresh parsley stems removed and leaves finely minced
- A generous pinch of dried oregano
- A pinch of red pepper flakes optional
- olive oil
- salt only if needed
For serving
- 1 lemon cut into wedges
Instructions
Prepping and cooking the clams
- Soak the clams in well-salted water to cover for an hour or more. Drain and rinse them well.
- Place the clams in a pot large enough to hold them with ease. Add a good splash of white wine. Set on medium-high heat and cover. Let simmer, shaking the pan from time to time. After a minute or two, check to see if the clams have opened. Immediately remove any that have and set them in a bowl or tray. Continue to simmer, covered, until all have done so. Reserve the clam juice at the bottom of the pot.
- Let the clams cool. Once they have, remove the top shell (the one to which the clam isn't attached) then detach the clam from the bottom shell with a paring knife. Place each clam, with its flesh still in the half shell, on a baking sheet. Repeat with the rest of the clams.
Prepping the filling
- While the clams are cooling, prepare the filling by mixing together the breadcrumbs, garlic, parsley, oregano and, if using, the red pepper flakes. Drizzle with olive oil to moisten and mix again.
- Now take the clam juice and add it to the filling. You should get a fairly compact and moist mixture. Take care that none of the silt that may be lying at the bottom of the pan gets into the filling. Let the mixture rest for a few minutes. Taste and, only if needed, season with salt.
Filling and baking the clams
- Spoon the filling on top of the clams in a small mound, taking care not to pack them too tightly.
- Drizzle the clams with olive oil and place them in a very hot (230C/450F) oven for about 10 minutes, or until nice and golden brown on top.
- Let the clams cool a bit before serving with lemon wedges.
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30 Comments on “Baked Clams Oreganata”
How have I lived so long without ever trying these?! Oh my, they do look more-ish! Thanks for the recipe, Frank!
And thank you for the comment, Christina. They really are very tasty.
How delicious and beautiful! What a great influence of two cuisines.
I have never been a huge fan of breadcrumbs, but since I tried a couple of pasta ideas from your blog last spring, I think I’m finally getting them 🙂
That’s a good sign, Ben… lol! I think you’d really enjoy this dish and, living where you do, I imagine you must have easy access to some delicious clams.
When I lived in the Seattle area we used to eat baked clams like this, I just never thought of the origin. I loved them.
Alas, we don’t get those big little neck clams here. But we have wonderful mussels that need to be used for this yummy recipe…
The method works fantastic with mussels, too and, as mentioned, they might be the more popular option in Italy.
Frank, I legitimately use your site as a compass – not only when it comes to authentic Italian food, but delicious recipes such as this as well. As a young hobbyist cook with a passion for traditional Italian cuisine and culture, your site has equipped me with so much skill and knowledge. I work at the local farmers market in my town on Long Island and find it an absolute joy pulling recipes from your blog, shopping for the best in season produce, and putting it on the table to share with others. This happens to be one of my sisters favorite dishes – she can easily put away a dozen clams herself and she isn’t even a big eater! Can’t wait to make this and many thanks for all that you put into your work.
That’s so awesome to hear, Michael. I’m really delighted to hear you’re getting so much out of the blog. Makes it all worth it to hear from readers like you. And keep up the good work. The world needs more passionate cooks!
Ah, Italian-American cuisine really has evolved into its own category. As you might remember, Laura’s family is Italian, so she grew up eating many of the Italian-American staples that you mention here. I don’t remember this recipe ever being mentioned, but it very well could have made appearances and I just didn’t know about it. Either way, it does sound delicious! I had to laugh at your comment on canned clams. 🙂 And I must admit that I have used seasoned panko before…but perhaps I should start using plain panko and add my own dried or fresh herbs/seasonings. You’ve inspired me, Frank!
Glad to hear it, David! And if you haven’t yet tried this dish I’d really encourage you to give it a go. I think it deserves its popularity.
these look very cute Frank and I bet they are delicious! Not sure I’ve ever had clams.
Thanks, Sherry! And if you’ve never had clams (and you like seafood) you’ve been missing out. Definitely worth a try!
Baked Clams Oreganata sounds like a delightful dish, and it’s fascinating to see how Italian-American cuisine has developed its unique identity while still maintaining connections to its Italian roots. The combination of clams, breadcrumbs, garlic, and herbs, baked to perfection, must be a delightful explosion of flavors and textures
Indeed. Hope you try them sometime, Raymund!
Being American Italian those are my favorite things to order and I’ve also made them. This recipe is how my mother taught me to make them. Very fond memories as a child watching her make them for family gatherings and parties. Thanks for the reminder. 🙂
Thanks, Bella! Glad I could bring those fond memories back.
Wonderful to have a Sunday morning recipe from you in the box again! Love clams. Was introduced to this dish years ago by another Italian-American blogger for the Feast of the Seven Fishes. Must admit I usually ravel to Italy directly from Australia to learn the manners and mores but shall faithfully copy your recipe next time after another read of your interesting narrative . . .
Yes, Eha, I’m baacck! Spent some days traveling (in Spain). I’m with you on things Italian but this one is definitely worth a try. And, as mentioned in the notes, it’s almost a carbon copy of the continental Italian dish.
Buongiorno Frank. I really like all of the recipes – Italian and Italian-American. I too, as many, make baked clams for Christmas Eve. I actually laughed when I read…”remove the top shell (the one to which the clam isn’t attached)” It seems that these days one has to be very specific about everything. Can you believe that printed on a jar of tuna is “Contains: tuna”?
Believe me, I’ve learned from experience to be very explicit in my instructions, lol!
Those look amazing! They remind me a bit of Basque tigres (tigers). Stuffed mussels on the half shell which are deep fried. I’m sure your clams taste every bit as good.
Thanks, MD! Interesting to hear about the Basque dish, I’ll have to look into it.
Wow. These look so good and it makes me sad to know I’ll never taste them. I just don’t think clams would ship well to Oklahoma! Looks like you had a great time on your recent travels!
Oh dear, life without fresh clams, what a thought! And yes, I had a blast. 🙂
These do sound good, Frank! My uncle’s family used to have them at Christmas but, sadly, I was never there. I look forward to making these for Christmas this year!
I’m sure you’ll enjoy them…
Mi fa venire l’acquolina in bocca.
This is exactly how I make them except that it has been too long since I’ve had them.
Guess what’s on my shopping list for this weekend.
They will take a prominent place on my Sunday dinner table.
Thanks for the reminder.
Enjoy!
Haven’t had any clams in years…these look lipsmackingly delicious!
Wow, I couldn’t live without clams… 😉