Clams Oreganata

This recipe for clams oreganata is from Sal Scognamillo of Patsy's Italian Restaurant.

  • Servings: 4
Clams Oreganata

Source: The Martha Stewart Show, December Holiday 2007


  • 24 clams on the half shell
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup Seasoned Breadcrumbs
  • 1/2 cup olive oil
  • Juice of 1/2 lemon
  • 1 tablespoon finely chopped parsley
  • 2 lemons, cut into wedges, for serving


  1. Preheat broiler.

  2. Arrange clams in a large skillet; season with pepper. Spoon breadcrumbs onto clams and smooth with the back of spoon. Drizzle over olive oil. Transfer to broiler. Broil until breadcrumbs are lightly browned, 2 to 3 minutes.

  3. Transfer skillet to stovetop over medium heat. Mix together lemon juice and 1/4 cup water; pour into bottom of skillet. Sprinkle over parsley. Cook 3 to 4 minutes. Serve immediately with lemon wedges.


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