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; 2 servings Coarse salt, for lining baking sheet; 118 milliliters plain dry bread crumbs; 1 Tbsp chopped fresh mint; 1 Tbsp chopped fresh parsley; 2 servings Kosher salt and freshly ground black pepper; 118 milliliters extra-virgin olive oil, plus extra for drizzling; 2 Tbsps chopped fresh oregano

For $1.29 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 611 calories, 6g of protein, and 56g of fat. This recipe serves 2. Head to the store and pick up shucked manilla clams, olive oil, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes about 15 minutes. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Watch how to make this recipe.

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 salt and arrange 12 clam shells. Put 1 clam in each shell and top with 2 tablespoons of the bread crumb mixture.

Ingredients you will need

Pasta Shells

Bread

Salt

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 2servings

Coarse salt, for lining baking sheet 118milliliters

plain dry bread crumbs 1Tbsp

chopped fresh mint 1Tbsp

chopped fresh parsley 2servings

Kosher salt and freshly ground black pepper 118milliliters

extra-virgin olive oil, plus extra for drizzling 2Tbsps

chopped fresh oregano

Recommended wine: Chardonnay, Muscadet, Riesling

Clams can be paired 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. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 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.