Vongole Oreganate

Clams on the half shell stuffed and gratiné

INGREDIENTS- (Four People)

-40 little neck clams, in half shell, cleaned

-10 oz. of bread crumbs

-2 garlic cloves, finely minced

-2 tablespoons of finely chopped Italian parsley

-1 tablespoon of dry oregano

-the peel of half lemon, finely grated

-olive oil

-salt and pepper

-1 glass of white wine

-2 tablespoons of butter


Prepare the clams over a large sheet pan.

Mix the bread crumbs, garlic, parsley, oregano, lemon peel in a large mixing bowl. Add olive oil until mixture is coated; add 3 pinches of salt and 2 pinches of black pepper.

With your hand or tablespoon, gently stuff each clam, putting a little pressure to make sure that the mixture doesn’t get loose. Repeat on all clams.

In a preheated oven of 375 degrees, place the stuffed clams in the middle of the rack and bake for 10 minutes. While baking the clams, place a medium pan over high heat, pour the wine and when it reaches a low boil, add the butter and slowly mix the liquid until it’s a smooth buttery sauce and put aside.

Remove clams from oven and with a spoon pour a little of the sauce over each clam. Serve immediately.