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Clams Oreganata

Clams Oreganata

Pasquale Sciarappa
This Clams Oreganata recipe is a simple dish using a handful of ingredients and ready in under thirty minutes! This makes for a perfect appetizer when having friends and family over for dinner.
5 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer
Cuisine Italian


  • 1 lb. Clams, chopped, reserving 20 clam shells
  • 6 Garlic cloves minced
  • 2 tsp. Oregano
  • 1 cup Breadcrumbs
  • Handful Parsley chopped
  • Pinch of hot pepper flakes optional
  • Salt to taste
  • Black pepper to taste
  • Olive oil extra virgin


  • Place rack in the middle position and preheat oven to 400°F. In a large mixing bowl, mix the chopped clams, half of the garlic, oregano, hot pepper flakes, salt, black pepper, olive oil, and about two tablespoons of chopped parsley.
  • Once fully mixed, add in three large tablespoons of the breadcrumbs and mix again. If the clam mix is still too wet, add a little bit of breadcrumbs at a time until the mix isn't wet anymore.
  • In a separate bowl, mix half a cup of breadcrumbs with the rest of the garlic and two tablespoons of olive oil. If breadcrumbs are too dry, add in a drizzle of olive oil at a time until the mixture doesn't look dry and holds together.
  • Take your clean clam shells and begin stuffing them with the clam mix and topping off with the breadcrumb mix. Place the shells on a baking sheet.
  • Pour about a glass of water onto the baking sheet, enough to cover just the bottom of the baking sheet. Place the baking sheet in the oven and cook for 15 minutes.
  • Remove the clams oreganata from the oven and serve with a sprinkle of fresh parsley on top and a side of hot sauce for topping. Salute and cin cin!


Keyword clams, clams oreganata
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