Clams Oreganata

Ingredients for Clams Oreganata

• 2 garlic cloves, minced

• 60ml extra-virgin olive oil

• 4 canned whole plum tomatoes, drained, seeded, and coarsely chopped

• 2 tablespoons minced fresh oregano

• 1.4kg very small (1-inch) hard-shelled clams such as Manila clams or cockles, scrubbed well

• 120ml toasted bread crumbs

• 1 teaspoon finely grated fresh lemon zest

How to make Clams Oreganata

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 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 tablespoon oregano. Divide clams and pan juices among 8 shallow bowls, then sprinkle with bread crumbs. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.