Clams with Oregano and Bread Crumbs (Vongole Origanate)

Name: Clams with Oregano and Bread Crumbs (Vongole Origanate)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters fresh bread crumbs; 4 garlic cloves, thinly sliced; 710 milliliters kosher salt; 8 servings Kosher salt and freshly ground black pepper; 24 mediums littleneck clams, scrubbed; 4 Tbsps extra-virgin olive oil, plus extra for drizzling; 2 Tbsps chopped fresh oregano; 1 red bell pepper, cut into 1/8-inch dice; 1 medium red onion, cut into 1/8-inch dice

One serving contains 136 calories, 3g of protein, and 8g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of oregano, onion, bell pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Carefully open the clams, discarding the top shells, and drain the clam liquid into a small mixing bowl. Set aside. Loosen the clams from the bottom shells but do not remove them.

Ingredients you will need

Pasta Shells

Clams

Equipment you will use

Mixing Bowl

Pour the salt onto a baking sheet so that it is at least 1/2-inch deep and arrange the clams in their half-shells in the salt.

Ingredients you will need

Pasta Shells

Clams

Salt

Equipment you will use

Baking Sheet

In a 10- to 12-inch sauté pan, heat the oil over medium heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion, garlic, and bell pepper and cook 6 to 7 minutes, until softened and light golden brown.

Ingredients you will need

Bell Pepper

Garlic

Onion

Add the bread crumbs and continue cooking another 3 minutes, until they are light golden brown as well.

Ingredients you will need

Breadcrumbs

Remove the mixture from the heat, season with salt and pepper, and cool. Stir in the oregano and the reserved clam liquid.

Ingredients you will need

Salt And Pepper

Oregano

Preheat the broiler. Pack about 2 teaspoons of the crumb mixture loosely into each clam shell. (Remember that the clam, not the stuffing, is the most important part of this dish; stuffing should surround and enhance the clam, not overpower it.)

Ingredients you will need

Stuffing

Equipment you will use

Broiler

Place the clams under the broiler and heat through, about 1 1/2 to 2 minutes, just until the crumb mixture is deep golden brown; you're not really cooking the clam.

Ingredients you will need

Clams

Equipment you will use

Broiler

Drizzle with a drop of olive oil, and serve.

Ingredients you will need

Olive Oil

Source Information

From Mario Batali Holiday Food by Mario Batali Published in arrangement with Clarkson Potter/Publishers

Equipment

Ingredients

Servings:

237milliliters

fresh bread crumbs 4

garlic cloves, thinly sliced 710milliliters

kosher salt 8servings

Kosher salt and freshly ground black pepper 24mediums

littleneck clams, scrubbed 4Tbsps

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

chopped fresh oregano 1

red bell pepper, cut into 1/8-inch dice 1medium

red onion, cut into 1/8-inch dice

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. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.