Clams Oreganata

Name: Clams Oreganata
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Global
Ingredients: 12 shucked Manilla clams, shells reserved; 118 milliliters plain dry bread crumbs; 118 milliliters extra virgin olive oil, plus extra for drizzling; 1 Tbsp chopped fresh mint; 1 Tbsp chopped fresh parsley; 2 servings Kosher salt and freshly ground black pepper; 2 Tbsps chopped fresh oregano; 710 milliliters rock salt, for lining baking sheet

One serving contains 611 calories, 6g of protein, and 56g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 2. From preparation to the plate, this recipe takes approximately 15 minutes. If you have rock salt, bread crumbs, extra virgin olive oil, 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

Preheat oven to broil.

Equipment you will use

Oven

In a large bowl gently toss bread crumbs, herbs, olive oil, salt and pepper. Be careful not to overwork the mixture. Set aside.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Olive Oil

Herbs

Equipment you will use

Bowl

Line a baking sheet with rock salt and arrange 12 clam shells. The rock salt will help secure and level the clams on the baking sheet. Put 1 clam in each shell and top with 2 tablespoons of the bread crumb mixture.

Ingredients you will need

Rock Salt

Pasta Shells

Bread

Clams

Equipment you will use

Baking Sheet

Drizzle with olive oil. Broil 2 to 3 minutes.

Ingredients you will need

Olive Oil

Equipment

Oven

Bowl

Baking Sheet

Ingredients

Servings:

shucked Manilla clams, shells reserved 118milliliters

plain dry bread crumbs 118milliliters

extra virgin olive oil, plus extra for drizzling 1Tbsp

chopped fresh mint 1Tbsp

chopped fresh parsley 2servings

Kosher salt and freshly ground black pepper 2Tbsps

chopped fresh oregano 710milliliters

rock salt, for lining baking sheet

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. One wine you could try is Rochioli Estate Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 42 dollars.