Stuffed Clams Oreganata Recipe
Ingredients
| Clams | 1 Dozen | |
| 1 English muffin (2 ounces) | ||
| Olive oil | 1 Tablespoon | |
| Onion | 1 Medium, finely chopped | |
| Celery | 3/4 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 1 medium garlic clove, minced or crushed through a press | ||
| 1/4 cup finely chopped parsley, preferably flat-leaf Italian | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Dried oregano | 1/2 Teaspoon, crumbled | |
| Black pepper | 1/8 Teaspoon | |
| Salt | 1 Pinch | |
| Lemon wedges | ||
Directions
1. Put the clams in a large bowl of cold water and scrub them with a brush. Rinse well. Transfer the clams to a large heavy pot, cover, and place over high heat. Steam until the clams open, 4 to 5 minutes. Remove with tongs and let drain upside down in a colander set over a bowl. When cool enough to handle, twist the shells to separate the halves and scoop out the clams with a small spoon. Reserve lA cup of the clam juice for the stuffing and discard the rest (you will have 3/4 to 1 cup and you could reserve it for another use, if you have one, but the clam juice can be very salty). If any of the clams have not opened but can be easily pried open with a knife or spoon, they probably are fine; if they resist prying, discard them.) Wash and dry 16 of the half-shells and discard the rest.
2. Preheat the oven to 400°. Grind the English muffin into coarse bread crumbs in a food processor (or tear into small pieces and then crumble further after toasting). Place the crumbs on a sheet of aluminum foil or on a small baking sheet and toast until golden brown and dry, 5 to 8 minutes. Remove from the oven and increase the heat to broil.
3. Spoon the olive oil into a heavy medium skillet and place over moderate heat. Add the onion and celery and saute until softened, 3 to 5 minutes. Add the garlic and cook 30 seconds longer. Remove from the heat and stir in the toasted bread crumbs, parsley, half of the Parmesan, the oregano, pepper and salt. Stir in the reserved 1/4 cup clam juice.
4. Cut each clam into 6 or 8 pieces. Line a large broiler pan with aluminum foil and arrange the 16 half-shells on it. Divide the clams among the shells (about 1 tablespoon per shell) and top with the crumb mixture (using one generous tablespoonful for each, and dividing it equally). Sprinkle the remaining Parmesan over the tops. Broil until golden brown and a light crust forms over the tops, 3 to 6 minutes. Serve hot, with lemon wedges.
2. Preheat the oven to 400°. Grind the English muffin into coarse bread crumbs in a food processor (or tear into small pieces and then crumble further after toasting). Place the crumbs on a sheet of aluminum foil or on a small baking sheet and toast until golden brown and dry, 5 to 8 minutes. Remove from the oven and increase the heat to broil.
3. Spoon the olive oil into a heavy medium skillet and place over moderate heat. Add the onion and celery and saute until softened, 3 to 5 minutes. Add the garlic and cook 30 seconds longer. Remove from the heat and stir in the toasted bread crumbs, parsley, half of the Parmesan, the oregano, pepper and salt. Stir in the reserved 1/4 cup clam juice.
4. Cut each clam into 6 or 8 pieces. Line a large broiler pan with aluminum foil and arrange the 16 half-shells on it. Divide the clams among the shells (about 1 tablespoon per shell) and top with the crumb mixture (using one generous tablespoonful for each, and dividing it equally). Sprinkle the remaining Parmesan over the tops. Broil until golden brown and a light crust forms over the tops, 3 to 6 minutes. Serve hot, with lemon wedges.
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