Clams Oreganata

Name: Clams Oreganata
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters toasted bread crumbs; 2 garlic cloves, minced; 1 teaspoon finely grated fresh lemon zest; 1 kilograms very small (1-inch) hard-shelled clams such as Manila clams or cockles, scrubbed well; 59 milliliters extra-virgin olive oil; 2 Tbsps minced fresh oregano; 4 canned whole plum tomatoes, drained, seeded, and coarsely chopped

This recipe serves 8. Watching your figure? This dairy free and pescatarian recipe has 118 calories, 5g of protein, and 7g of fat per serving. Head to the store and pick up bread crumbs, olive oil, oregano, and a few other things to make it today. From preparation to the plate, this recipe takes about 25 hours.

Instructions

Cook garlic in oil in a deep 4- to 6-quart heavy pot over moderately low heat, stirring, until garlic is fragrant, about 1 minute. Stir in tomatoes and 1 tablespoon oregano and cook, stirring occasionally, until tomatoes break down, 4 to 5 minutes. Season with pepper.

Ingredients you will need

Tomato

Oregano

Garlic

Pepper

Cooking Oil

Equipment you will use

Pot

Add clams, stirring well to coat, then cover pot tightly and increase heat to moderately high. Cook, stirring once, until clams open, 5 to 7 minutes. (Discard any clams that have not opened after 7 minutes.)

Ingredients you will need

Clams

Equipment you will use

Pot

While clams are cooking, toss together bread crumbs, zest, and remaining tablespoon oregano. Divide clams and pan juices among 8 shallow bowls, then sprinkle with bread crumbs.

Ingredients you will need

Breadcrumbs

Oregano

Clams

Equipment you will use

Bowl

Frying Pan

Serve immediately.

•Larger hard-shelled clams such as littlenecks (2 to 2 1/2 inches in diameter) can be used, but cooking time will increase to 8 to 10 minutes.

Ingredients you will need

Clams

Equipment

Pot

Bowl

Frying Pan

Ingredients

Servings:

118milliliters

toasted bread crumbs 2

garlic cloves, minced 1teaspoon

finely grated fresh lemon zest 1kilograms

very small (1-inch) hard-shelled clams such as Manila clams or cockles, scrubbed well 59milliliters

extra-virgin olive oil 2Tbsps

minced fresh oregano 4

canned whole plum tomatoes, drained, seeded, and coarsely chopped

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.