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Clams Oreganata

4.7

(18)

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Clams OreganataVictoria Pearson

Active time: 50 min Start to finish: 1 1/4 hr

Cooks' note:

•Larger hard-shelled clams such as littlenecks (2 to 2 1/2 inches in diameter) can be used, but cooking time will increase to 8 to 10 minutes.

Recipe information

  • Total Time

    1 1/4 hr

  • Yield

    Makes 8 servings

Ingredients

2 garlic cloves, minced
1/4 cup extra-virgin olive oil
4 canned whole plum tomatoes, drained, seeded, and coarsely chopped
2 tablespoons minced fresh oregano
3 lb very small (1-inch) hard-shelled clams such as Manila clams or cockles, scrubbed well
1/2 cup toasted bread crumbs
1 teaspoon finely grated fresh lemon zest

Preparation

  1. Step 1

    Cook garlic in oil in a deep 4- to 6-quart heavy pot over moderately low heat, stirring, until garlic is fragrant, about 1 minute. Stir in tomatoes and 1 tablespoon oregano and cook, stirring occasionally, until tomatoes break down, 4 to 5 minutes. Season with pepper. Add clams, stirring well to coat, then cover pot tightly and increase heat to moderately high. Cook, stirring once, until clams open, 5 to 7 minutes. (Discard any clams that have not opened after 7 minutes.)

    Step 2

    While clams are cooking, toss together bread crumbs, zest, and remaining tablespoon oregano. Divide clams and pan juices among 8 shallow bowls, then sprinkle with bread crumbs. Serve immediately.

TagsItalianEuropeanGarlicRoot VegetableVegetableCanned TomatoTomatoClamShellfishSeafoodStarterDinnerDairy FreeNut FreeQuickEasy30 Minutes or LessWeeknight MealsSimmerGourmet
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