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




  • Preheat broiler.

  • 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.

  • 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.

Reviews (1)

12 Ratings
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We used to clam commercially so I know a thing or two about baking clams. this was by far the best recipe I have found. Always a huge hit with my guests, taste delicious and has a great presentation...... Lee from Long Island