Baked Clams Oreganata

Portions: 10 Portion size: 3 clams (appetizer portion) U.S. Metric Ingredients

Procedure

Cherrystone clams

Open the clams (see Figure 14.8 for technique). Catch the juice in a bowl.

Remove the clams from the shell. Place them in a strainer over the bowl of juice. Let them drain 15 minutes in the refrigerator. Save the 30 best half-shells.

Chop the clams into small pieces.

2 fl oz

60 mL

Olive oil

4.

1 oz

30 g

Onions, shallots, or

scallions, chopped fine

5.

1 tsp

5 mL

Finely chopped garlic

6.

1 fl oz

30 mL

Lemon juice

10 oz

300 g

Fresh bread crumbs

1 tbsp

15 mL

Chopped parsley

7.

M tsp

3 mL

Dried oregano

Vu tsp

0.5 mL

White pepper

8.

13 cup

25 g

Parmesan cheese

9.

as needed

as needed

Paprika

10.

Heat the oil in a sauté pan. Add the onion and garlic. Sauté about 1 minute but do not brown.

Add half the clam juice and reduce by three-fourths over high heat.

Remove from the heat and add the lemon juice, crumbs, parsley, oregano, and white pepper. Mix gently to avoid making the crumbs pasty.

Taste and adjust seasonings if necessary. (Clams are usually very salty.)

Cool the mixture. Mix in the chopped clams.

Fill the 30 clam shells with the mixture. Sprinkle with parmesan cheese and (very lightly!) with paprika.

Place on a sheet pan and refrigerate until needed.

Lemon wedges

Per serving:

Calories, 180; Protein, 10 g; Fat, 8 g (41% cal.); Cholesterol, 20 mg; Carbohydrates, 16 g; Fiber, 1 g; Sodium, 230 mg.

Note: Clams and oysters are often baked on a bed of rock salt to hold them steady. The rock salt also holds heat well.

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