Clams Oregano

You can serve these little guys in in cosmo glasses or in oven safe bowls. The little neck clams are sautéed in Italian white wine and garlic then baked with oregano, tomatoes and parmesan cheese to make a crust.


  • 4 lbs Little Neck Clams
  • 3 cups Fielding Estates Sauvignon Blanc
  • 2 cups Shallots, chopped
  • 8 slices of Double Smoked Bacon diced
  • 4 buds Garlic, minced
  • 2 Roma Tomatoes, chopped
  • 3 tbsp Dried Basil
  • 3 tbsp Fresh Oregano, minced
  • 3 tbsp Butter
  • 1 ½ cups Seasoned Bread Crumbs
  • 2 tbsp Italian Parsley, finely minced
  • 3 oz Grand Padano Parmesan Cheese


  1. Combine topping ingredients on a plate until well mixed
  2. Saute shallots, bacon and garlic with butter in a large 16 quart pot, cover allowing to sweat
  3. Add dried basil and fresh oregano
  4. Add tomatoes and stir for 2 minutes
  5. Add 1 cup of wine and half of the clams
  6. Cover and allow to cook
  7. Remove clams once have opened and place directly into bowls and cover
  8. Cook remaining clams with remaining wine
  9. Remove and place into bowls, dust bowls with seasoned breadcrumbs
  10. Add finely shredded parmesan to taste
  11. Place in oven 350F bake for 8 minutes, broil until cheese begins to brown
  12. Remove and serve with fresh bread slices

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