Baked Clams Oreganata
|September 30, 2013||Posted by Julz under Fish/Seafood, Italian Influence|
Food Trend: I love that the new trend in Italian Restaurants is going back to “Old School” Red-Sauce joints. Crisp white tablecloths, the smell of garlic and a waiter with a thick accent and perhaps a tux…this makes me crave two things…fried calamari and baked clams. I’ll save the Calamari for another time, this post is about the Baked Clams!!
Inspiration: A good friend of mine described my food photos as “classics-gone-fancy”. So when he was coming over for dinner I wanted to show him that I could make a straight up classic, no bells and whistles.
Adaptation: If it ain’t broke, don’t fix it. See above inspiration…no adaptation here…I went with a traditional preparation.
PREP PHOTOS & TIPS
When making your breadcrumb mix, you should add enough liquid to make the mixture wet, but not drenched. It will look mealy like this.
You want to cover your clams with the breadcrumb mixture making sure to really pack in the breadcrumbs and sealing the edges so the clams stay moist.
Here is a close up on how it should look
Line your clams on a baking sheet with about a 1/2 inch of water drizzled on the pan. This also helps keep the clams moist. Remember to put the water down first so you don’t spill water on your clam
You will know that your clams are done when they have a beautiful golden color
Divide and Serve Equally on plates. Garnish with Lemon and Fresh Parsley
So beautiful and so delicious