Clams Oreganata
Clams Oreganata requires roughly 45 minutes from start to finish. One serving contains 52 calories, 1g of protein, and 4g of fat. This recipe serves 8. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have dash of table salt, oregano, breadcrumbs, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and pescatarian diet.
Instructions
Shuck clams, and discard top shells. Loosen meat from bottom shell, and arrange clams in shells on a jelly-roll pan.
Combine breadcrumbs and next 6 ingredients in a small bowl. Slowly add olive oil, tossing with a fork until well blended (crumb mixture should be moist but not soggy).
Spoon 1/2 teaspoon crumb mixture onto each clam. Broil 5 to 10 minutes or until crumbs are lightly brown and clams are just cooked through.
Fresh Clams: When purchasing clams, choose shells that are clamped tightly shut. If the shell moves easily, the clam is probably dead and unsafe to eat. Store clams in an open bowl in the refrigerator, and use them as soon as possible. Do not store clams in a sealed plastic bag or on ice because they will die. To shuck (open) clams, place them in the freezer for 15 to 30 minutes. After briefly freezing the clams, let them stand at room temperature a few minutes to relax. Working over a bowl or sink, hold the clam securely in one hand, and insert a clam knife into the opening of the shell between the top and bottom halves. You may want to protect your hand with a towel. If you don't have a clam knife, you may use a thin, short, dull knife. Never use a sharp kitchen knife. Using the blade of the knife, cut through the hinge muscle, and open the shell. Carefully slide the knife between the clam and the shell to detach the meat.
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 Hanna Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.
Hanna Chardonnay
With a color of brilliant honey and golden straw, this wine brings aromas of grilled peach, pear pie, with caramel, plantain,Pineapple. On the palate, fresh slice apple with pie crust, caramel, pear pie, grilled peach, toast and banana.