Clams Oreganata



3 cloves garlic

⅓ cup extra virgin olive oil

2 dozen littleneck clams

½ cup dry white wine

Juice of 1 lemon

¼ cup parsley chopped

2 tablespoons unsalted butter

1 ½ cups panko breadcrumbs

¼ cup grated Grana Padano

4 scallions, chopped finely

1 teaspoon dried oregano

Kosher Salt




  1. Steep oil and garlic in a small bowl for 20-30 minutes. Preheat the oven to 450 degrees F. Strain the clam juice into a baking sheet with a high rim.
  2. Add the white wine, lemon juice, 2 tablespoons of the parsley and butter.
  3. In a large bowl, combine the breadcrumbs, scallions, grated cheese, 3 tablespoons of the garlic-infused oil, the remaining 2 tablespoons chopped parsley and the oregano. Sprinkle lightly with salt. Combine until blended well.
  4. Top each clam with some of the breadcrumb topping and press down. Set the clams in the prepared baking pan. Add the remaining garlic infused oil over them, without the garlic.
  5. Bake until golden brown, for about 15 minutes. Put the clams on a plate and then spoon the sauce from the baking dish onto the dish, not over the clams, to prevent breadcrumbs from not keeping crispy. Serve immediately.

Ferraro Items

Ferraro# 2000015- Garlic

Ferraro# 5030050- Marino Panko Breadcrumbs

Ferraro# 360180- Napoli Extra Virgin Olive Oil

Ferraro# 3100016- Bell Harbor (JIT) Littleneck Clams

Ferraro# 0000042- Lemon

Ferraro# 0000148- Parsley

Ferraro# 0920163- Butter, unsalted

Ferraro# 0000140- Scallions

Ferraro# 2000005- Dried oregano

Ferraro# 2040047- Kosher Salt

Bon Appétit!