Baked Clams Oreganato

Name: Baked Clams Oreganato
Yield: serves 6
Ingredients: 36 littleneck clams, shucked (reserve half of the shells for filling), juices reserved and strained; 1 1/2 cups fine dry bread crumbs; 1/2 cup finely chopped red bell pepper; 1/4 cup finely chopped fresh Italian parsley; 1 teaspoon dried oregano; 1/2 teaspoon kosher salt; 6 tablespoons extra-virgin olive oil; 1/2 cup dry white wine; Lemon wedges, for serving (optional)

December 14, 2011

Rhode Island’s Italian immigrants have made clam soup an integral part of the clam-shack cuisine. From Giovanni da Verrazano, the first Italian to visit Rhode Island, to the generations of today, the plentiful seafood of the Ocean State has been given an Italian twist. As I savored baked clams across the United States, in most cases the clams were chopped, but I like whole clams baked with bread crumbs in the shell. Small clams like littlenecks are the best.

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