Clams Oreganate (Stuffed Clams) - Lidi
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Clams Oreganate (Stuffed Clams)

Clams Oreganate (Stuffed Clams)

by Lidi’s Chef Monica Farrell



2 cups fresh bread crumbs
1 stick butter, unsalted
4 sprigs fresh oregano
1 zest lemon
1/4 cup parmesan cheese
1 tsp. garlic, minced
1 dozen Middleneck clams



– For bread crumbs: Pulse day old bread in food processor.
– Melt butter. Combine with breadcrumbs, oregano, parmesan and garlic. No salt is necessary because of the briny nature of the fresh clams.
– Open clams and remove top shell. Gently separate clam from bottom shell, leaving it in place. Top clam with 1-2 tablespoons of breading, packing lightly. Bake at 400 degrees until golden brown. Serve with lemon wedges and a crisp, white wine.

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