Clams Oreganata

Name: Clams Oreganata
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters toasted fresh bread crumbs; 1 garlic cloves, minced; 1 teaspoon finely grated fresh lemon zest; 680 grams very small (1-inch) hard-shelled clams such as Manila clams or cockles, scrubbed well; 30 milliliters extra-virgin olive oil; 1 Tbsp minced fresh oregano; 2 canned whole plum tomatoes, drained, seeded, and coarsely chopped

This recipe serves 4. This recipe covers 7% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and pescatarian recipe has 119 calories, 5g of protein, and 7g of fat per serving. Head to the store and pick up very hard-shelled clams such as manila clams, oregano, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes.

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 1/2 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 1/2 tablespoon oregano. Divide clams and pan juices among 4 shallow bowls, then sprinkle with bread crumbs.

Ingredients you will need

Breadcrumbs

Oregano

Clams

Equipment you will use

Bowl

Frying Pan

Serve immediately.

Equipment

Pot

Bowl

Frying Pan

Ingredients

Servings:

59milliliters

toasted fresh bread crumbs 1

garlic cloves, minced 1teaspoon

finely grated fresh lemon zest 680grams

very small (1-inch) hard-shelled clams such as Manila clams or cockles, scrubbed well 30milliliters

extra-virgin olive oil 1Tbsp

minced fresh oregano 2

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

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well with Chardonnay, Muscadet, and Riesling. 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. One wine you could try is Foley Johnson Carneros Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 23 dollars.