Ingredients
Fresh littleneck clams
Regular breadcrumbs
Garlic cloves, minced
Fresh parsley, finely chopped
Dried oregano
Extra virgin olive oil
Dry white wine
Red pepper flakes
Salt
Black pepper
Fresh lemon juice, for serving
Instructions
- Scrub clam shells thoroughly under cold water.
- Steam clams in a large pot over medium-high heat until they open. Reserve cooking liquid.
- Remove top shells and loosen clam meat in the half shell.
- In a large bowl, combine breadcrumbs, garlic, parsley, oregano, red pepper flakes, salt, and pepper.
- Add olive oil until the mixture resembles damp sand.
- Stir in white wine and reserved clam juice gradually.
- Place clams on a baking sheet or casserole dish.
- Spoon stuffing generously onto each clam.
- Drizzle lightly with olive oil.
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