Clams Oreganata

Clams Oreganata
Clams Oreganata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    garlic clove minced

  • 1/8

    cup extra-virgin olive oil

  • 2

    canned whole plum tomatoes drained, seeded, and coarsely chopped

  • 1

    tablespoon minced fresh oregano

  • 1 1/2

    pounds very small (1") hard-shelled clams scrubbed well (such as Manila clams or cockles)

  • 1/4

    cup toasted fresh bread crumbs

  • 1

    teaspoon finely-grated fresh lemon zest

Directions

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 1/2 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.) While clams are cooking, toss together bread crumbs, zest, and remaining 1/2 tablespoon oregano. Divide clams and pan juices among 4 shallow bowls, then sprinkle with bread crumbs. Serve immediately. This recipe yields 4 appetizer servings.

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