Classic Baked Clams Oreganata Get a Makeover
A classic Italian-American restaurant favorite, a similar version of this classic Baked Clams Oreganata recipe has been served for decades at Rao’s, a colorful and authentic eatery located on the Upper East Side of New York City.
These clams are full of flavor and the crisp golden crust beautifully compliments the briny, succulent meat beneath.
Dédé’s FODMAP (and beyond) Comments: First of all, Rao’s is near to impossible to get into. The difficulty is legendary and so when they came out with a Rao’s cookbook – first in 1998, again in 2004 and most recently in 2016 – home cooks who love Italian food rejoiced, as it was now possible to attempt to re-create their specialties at home. The original was not gluten-free and used actual minced garlic in the dish. Philip has FODMAPed it for us and the results are fantastic.
Baked Clams Oreganata
Baked Clams Oreganata, typically found in restaurants, are easy to make and are very easily integrated into a low FODMAP diet.
Low FODMAP Serving Size Info: Makes 24 clams; serving size 2 clams
Ingredients:
- 2 dozen fresh littleneck or small cherrystone clams, 2 to 2 ½ inches (5 to 6 cm wide)
- 2 cups (224 g) plain, dried low FODMAP gluten-free breadcrumbs
- 1 tablespoon minced flat leaf Italian parsley, plus 6 extra sprigs, divided
- 1 to 2 teaspoons dried oregano (see Tips)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup (120 ml) Low FODMAP Garlic-Infused Oil, made with extra-virgin olive oil or purchased equivalent
- ¾ to 1 cup (180 to 240 ml) low FODMAP Chicken Stock, homemade or purchased
- 6 lemon wedges
Preparation:
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Have your fishmonger open the clams for you unless you prefer to do it yourself. Leave the clams on the half shell and refrigerate until ready to use.
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Place an oven rack 8-inches (20 cm) from the broiler and preheat the oven for 15 minutes.
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Meanwhile, combine breadcrumbs, 1 tablespoon parsley, oregano, salt and pepper. Add the olive oil and toss the mixture with a fork until the crumbs are evenly coated. Add the broth and continue to mix until very well blended. The mixture should be quite wet.
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Put approximately 2 heaping teaspoons of breadcrumb mixture on each clam. Smooth over the top, making sure that the edges are sealed. Using the edge of a teaspoon, cut ridges into the topping so that it is irregular, which will assist with browning and create texture.
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Arrange the clams in a shallow pan and set under the broiler. Pour 1/8-inch (3 mm) cold water into the pan (to keep the clams moist while broiling) and broil for about 5 to 7 minutes or until the breadcrumb topping is well browned and crisp.
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Place 4 clams on 6 serving plates. Garnish each plate with 1 lemon wedge, a parsley sprig and serve immediately.
Notes:
Tips
- This dish requires a definite oregano taste, so taste the breadcrumb mixture as you add the herb, keeping in mind that dried oregano varies tremendously in intensity.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
