Ingredients

The following ingredients have 4 Servings
  • 2 dozen little neck clams
  • 2 tablespoons olive oil
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh oregano leaves (chopped)
  • ½ teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • ¼ cup dry white wine ((NOT cooking wine - it will be too salty))
  • ½ - 1 cup low-sodium chicken broth ((use 1 cup for extra sauce))
  • 1 tablespoon fresh lemon juice
  • 1 pinch red pepper flakes (optional)
  • Lemon wedges (for serving)
  • 1 tablespoon olive oil
  • ¼ cup seasoned Italian breadcrumbs
  • ½ teaspoon dried oregano

Instruction

  • Scrub the clams clean with a brush or clean sponge and give them a rinse.
  • Heat the olive oil in a large pan (do NOT use your best nonstick pan for this as the clams might scratch it). Add the minced garlic and cook over medium heat for 2-3 minutes, or until the garlic starts to brown. Don't let it burn.
  • Add the fresh oregano and dried oregano, and cook for another minute, or until the oregano gets fragrant.
  • Add the black pepper, dry white whine, chicken broth, and lemon juice. Add red pepper flakes, if using. Stir. Add the clams, bring the liquid to a boil, cover tightly with a lid, and steam for 5-7 minutes, or until all the clams have opened. Discard any clams that did not open.
  • Grab a clean pan and add the olive oil, Italian breadcrumbs, and dried oregano to the pan. Cook over medium heat for 2-3 minutes, stirring frequently, or until the breadcrumbs get toasted and start to brown slightly. Remove from heat immediately. Use a spoon to add about ½ - 1 teaspoon toasted breadcrumbs to each open clam.
  • Squeeze fresh lemon juice all over the clams. Serve clams immediately with a warm toasted baguette or other favorite bread for dipping into the sauce.