Classic Baked Clams Oreganata

This classic Baked Clams Oreganata recipe is a crowd pleasing appetizer for special occasions and holidays. They’re very easy to make, using either fresh or canned clams. Best of all, they can be prepared ahead of time to cook in the oven later!

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A bowl with spinach topped with cooked baked clams.

Table of Contents

Why It Works

This stuffed Baked Clams Oreganata recipe is a fabulous appetizer for parties. The tender clams, zesty garlic, fresh herbs, parmesan cheese and crispy breadcrumbs all work together beautifully. Every bite is somehow tender and crispy at the same time!

Yes, like my prosciutto wrapped dates, this recipe is definitely a crowd pleaser, but my favorite thing about it is that it can be prepped in advance, refrigerated or frozen, and then baked just before serving!

That makes the host’s job much, much easier. Make up a batch using canned or fresh clams today!

Ingredients

Fresh Clams or Canned Clams. Canned clams are budget friendly and super convenient, but if you have fresh Littleneck or Manila clams, I’ll teach you how to steam them for use in this recipe, too!
Panko Breadcrumbs. Using panko will result in the crispiest top, but feel free to substitute regular breadcrumbs if that’s what you have.
Garlic
Olive Oil
Parsley and Oregano. Fresh or dried herbs work great! Check the recipe card below for the correct measurements.
Parmesan Cheese. For the best taste, I recommend grating your own parmesan cheese. Pre-shredded cheese is usually coated in anti-caking additives that change the texture.
Salt & Pepper
Lemon, for serving. A bit of sprinkled lemon juice brightens up the dish beautifully. Don’t skip the lemon!

👉 If you’re using fresh clams, save the shells and wash them well with hot, soapy water. You can then use them as vessels for baking! If using canned clams, use these tin clam shells.

Collage with the ingredients added to a large glass bowl, then mixed together.

Step by Step Instructions

Steaming Fresh Clams: If you’re using fresh clams, you’ll need to steam them. Set the clams in a large pot with about 1/2 cup water and a splash of white wine or lemon juice. Cover and turn the heat to medium. Allow it to come to a simmer for 7-8 minutes, or until the clam shells open up.

Be sure to discard any clams with unopened shells, and save the cooking liquid!

Once the clams are cool enough to handle, twist the clam shells to break them in two. Remove the cooked clam meat from the shells and use a sharp knife to dice them into bite sized pieces. Allow the clams to cool, then remove from the shells and dice into bite sized pieces.

Using Canned Clams: Simply open the cans and drain about half of the liquid. The size of the pieces of clam can vary a bit, so if you find they’re are larger than you’d like, dice them a bit smaller.

Mince the garlic and herbs. Next, mix together the clams, reserved liquid, breadcrumbs, herbs, garlic, olive oil, parmesan and salt and pepper in a bowl.

👉 Note: The consistency of the mixture should be moist through, but not overly wet. If needed, add a few more teaspoons of the reserved liquid to the mixture.

The prepped, uncooked clams on a sheet pan.

Spoon the mixture into the clam shells, pressing it gently into each shell to fill it.

Cook Now: Set the filled clam shells on a baking sheet and cook in a preheated oven for about 30 minutes.
Cook Later: Cover the clams with plastic wrap or set in an airtight container and refrigerate up to 24 hours. Remove from the refrigerator, set the clams on a baking sheet, and cook according to the recipe below.
Freeze for Later: Lay the clams on a baking sheet and freeze for 1-2 hours. Transfer the partially frozen clams to an airtight bag and squeeze as much air out as possible before closing the bag. Return to the freezer. Defrost in the refrigerator overnight and cook according to the recipe below. For best taste, use within 2 months.

You’ll know the clams are done when they’re nice and crispy on the top. Sprinkle with a little fresh lemon juice and serve right away.

A white plate filled with crispy cooked baked clams oreganata.

Expert Tips & FAQ

What’s the difference between Clams Casino and Clams Oreganata?

Many people confuse Clams Casino and Clams Oreganata. They’re similar in presentation and basic ingredients, however Clams Casino contains extra flavors of bell peppers, shallots, and bacon.

Can I freeze Baked Clams?

Absolutely! The best way to freeze stuffed baked clams is before cooking. Prepare the mixture, then spoon it into the clam shells. Lay the clams on a baking sheet and freeze for 1-2 hours, then transfer the partially frozen clams to an airtight bag. Return the clams to the freezer to finish freezing.

Can I substitute regular breadcrumbs?

Of course! However, Panko breadcrumbs are coarser than regular fine breadcrumbs, which give you a crispier, crunchier texture after cooking.

Best clams for Clams Oreganata?

Manila and Littleneck Clams are the hard shell clam varieties most widely available in grocery stores and markets. They’re both smaller sized clams with tender, sweet meat, and they can be used interchangeably in most recipes.

What to serve with Baked Clams Oreganata?

I like to serve baked clams with a simple baby spinach and arugula salad, drizzled with lemon juice, olive oil, and a crack of black pepper. Pour a glass of white wine and enjoy!