Clams Oreganata (Baked Stuffed Clams) Recipe - NYT Cooking

September 21,2024

In this take on the beloved Italian American classic, butter crackers are used in place of plain bread crumbs to add their unique fatty saltiness to the crunchy topping Shallots, dried oregano and Parmesan join the stuffing party, and spooning in a modest amount ensures the flavor of the clams shines through Sometimes, the clams are chopped up in this dish, but here they’re kept whole to preserve their briny juiciness and to make the preparation easier.
In this take on the beloved Italian American classic, butter crackers are used in place of plain bread crumbs to add their unique fatty saltiness to the crunchy topping. Shallots, dried oregano and Parmesan join the stuffing party, and spooning in a modest amount ensures the flavor of the clams shines through. Sometimes, the clams are chopped up in this dish, but here they’re kept whole to preserve their briny juiciness and to make the preparation easier. Clams are gently steamed just until they open enough to shuck, separating the shells and prying out the meat. Save the cooking liquid to make a delicious buttery wine sauce to spoon over the baked clams before eating.