Spoon the sauce from the baking dish onto the plates, not over the clams, to keep the breadcrumbs crispy. Transfer the clams to a warm platter or divide among serving plates. Set the clams in the prepared baking pan and drizzle the remaining infused oil over them, leaving the garlic behind.īake until the pan juices are bubbling and the breadcrumbs are golden brown, 12 to 15 minutes. Serve with a glass of white wine for a perfect summer meal. The clams are then baked until golden brown. The clams are first steamed open, then their shells are filled with the breadcrumb mixture. Top each clam with some of the breadcrumb topping packing it down tight. A classic Italian-American seafood dish, baked clams oreganata is made with fresh clams, bread crumbs, garlic, olive oil, and white wine. In a large bowl, toss the breadcrumbs, grated cheese, scallions, 3 tablespoons of the garlic-infused oil, the remaining 2 tablespoons chopped parsley, the oregano and the remaining peperoncino. Strain the clam juice through cheesecloth or a very fine sieve into a large rimmed baking sheet (like a half sheet pan).Īdd the white wine, lemon juice, 2 tablespoons of the parsley, the butter and half of the peperoncino. Let the oil and garlic steep in a small bowl for 30 minutes.
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