Clams Oreganata

Instructions

1. Preheat your oven to 450°F (232°C). Ensure you have all your ingredients measured and ready.
2. Carefully scrub the clams under cold running water to remove any dirt or grit. Use a clean brush if necessary. Discard any clams that remain open when tapped.
3. Place the cleaned clams on a baking sheet and bake in the preheated oven for about 5-7 minutes, or until the clams just start to open.
4. Remove the clams from the oven and let them cool slightly. Using a clam knife or butter knife, carefully open the clams and discard the top shell. Try to keep all the clam juice in the bottom shell.
5. In a small bowl, combine the breadcrumbs, Parmesan cheese, parsley, oregano, minced garlic, red pepper flakes, a pinch of salt, and black pepper. Mix well with a spoon.
6. Add the olive oil into the breadcrumb mixture and stir until the mixture is well combined and resembles wet sand.
7. Spoon the breadcrumb mixture evenly over each clam, pressing gently to adhere.
8. Preheat your broiler on high. Place the clams back on the baking sheet and put them under the broiler for 5-7 minutes, or until the tops are golden brown and crispy.
9. Remove the clams from the oven and allow to cool slightly. Serve warm with lemon wedges on the side for squeezing over before eating. Enjoy!
10. Tip: For extra flavor, you can add a small splash of clam juice or white wine to the breading mixture. Be cautious with the salt as both clams and Parmesan can be quite salty.