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Baked Clams Oreganata by Elaina Scotto and Anthony Scotto Beautiful baked clams are a must-have for a traditional Italian feast but are a wonderful, go-to appetizer to enjoy during any season.
Baked clams oreganata are a wonderful, fresh seafood to serve before a meal on Christmas night. Delicate, but also packed with flavor, these little jewels from the sea are great as a starter or a ...
These baked clams are the best example of how the simplest recipes are usually the best. Littleneck clams are steamed in a garlic and herb-infused white wine bath until each shell pops open.
Clams casino Clam chowder with whole clams. Clams casino – a clam "on the halfshell" dish with breadcrumbs and bacon. [1] It originated in Rhode Island in the United States [2] and is often served as an appetizer in New England and is served in variations nationally. Clam cake – also known as clam fritters [3] Clam dip – a dipping sauce ...
Clams oreganata is an Italian-American seafood dish served most commonly as an appetizer. The dish consists of a number of clams (usually six or twelve) that are topped with bread crumbs [ 1 ] (usually moistened with olive oil or butter [ 2 ] ), oregano, garlic, and sometimes other ingredients, and baked. [ 1 ]
[7] [8] Canned, cooked, and frozen or fresh clams may be used, the latter of which can be cooked by steaming [6] or pan cooking. Canned clams can be drained, or the liquid can be retained and used as an ingredient. [3] [9] After refrigeration, the dip may thicken, and the liquid from canned clams can be used to thin the dip. [10]
When the clams have opened, discard the garlic and any empty clam shells. Add the drained pasta to the pan along with the remaining 6 tablespoons olive oil and the parsley. Cook over medium heat, tossing until the sauce gets a little creamy.
Season with pepper and a tiny bit of salt and add the wine. Let it bubble for a minute, then add the cannellini beans and parsley. Boil until the beans are hot through, and the last of the clams have popped open - not very long. Stir in the basil and serve immediately. Recipe courtesy of Bocca: Cookbook by Jacob Kenedy/Bloomsbury, 2011.