Calabrian Chili Baked Clams
A classic with a little kick and twist
Chances are, if you grew up near the water (or in the tri-state area), you’ve heard of the classic Italian-American seafood appetizer of Clams Oreganata. It consists of clams split on the half shell, filled with a seasoned breadcrumb topping, and then broiled until crisp. It’s fresh, crisp, flavorful, and DELICIOUS. And for many Italian-American diners, this has become a staple dish to order.
When I first began taking on private chef work and building potential menu options, I knew I needed a baked clam offering. But it couldn’t be just the classic; I needed a bit of a twist to add my flair. Cue Calabrian chilis and lemon zest, two of my favorite ingredients that have the ability to elevate almost any dish you add them to, bringing in an aromatic, pleasant heat, followed by a refreshing and zingy citrus note to smooth it out.
From the first event I made this for, the dish became an instant hit and a favorite. And it’s now a staple menu item.
Here is how to make it at home:
Full PDF printout at the bottom.
Calabrian Chili Baked Clams
Clam Ingredients:
1 dozen little neck clams
1/2 lemon, peeled
1 bay leaf
parsley stems
2 cloves garlic, smashed
1/3 cup white wine / clam juice / or water
salt
olive oil
Breadcrumb topping:
1 1/4 cup panko breadcrumbs
1 tbsp chopped Calabrian chili
1 tbsp butter
1 clove garlic, grated
1 lemon, zested
2 tsp fresh parsley, minced
salt
Steps:
Clean and Cook the Clams
Give the clams a good rinse, and scrub the outside of the shell if necessary.
Fill a large bowl with water, add in 1/4 cup kosher salt then add the clams and allow to sit for 20min - 1 hour. Then rinse the clams again with fresh water.
This is the process of purging the clams to remove any sand or dirt inside the clams.
Grab a large pan or pot and add a drizzle of oil over medium heat. Add the lemon peels, parsley stems, and smashed garlic. Toast for 30 seconds until aromatic then add in the clams and the white wine. Immediately add a pot cover.
Within 2-5 minutes, the clams will begin opening up, signifying they are done. Remove them from the pot onto a tray or plate as they open, then recover, allowing the others to open.
Discard any clams that do not open after 10+ minutes. This means they are no longer safe to eat.
Allow the clams to cool, reserve the cooking liquid, and make the breadcrumbs in the meantime.
Make the Breadcrumbs
Heat a pan over medium heat. Add the butter. Once melted, grate in the garlic and add the Calabrian chilis. Swirl to combine.
Add in the panko breadcrumbs and stir to coat. Toast for 3-5 minutes until lightly toasted. Remove from the heat.
Once slightly cooled, add in lemon zest and parsley. Toss to combine.
Fill the Clams and Broil
Remove the top shell of the clams (the part where it isn’t attached from.) Scoop the breadcrumb mixture into each clam shell so that it is covered. Place the stuffed clams in a tray or oven-proof pan. Add the strained cooking liquid from earlier to the bottom of the pan. Drizzle a touch of oil on top.
Place the clams on a high broil for 1-2 minutes until golden brown on top. Keep a CLOSE eye on this as it happens fast.
Serve the clams with extra chopped parsley and a squeeze of fresh lemon juice.
(Pro tip, add a spoonful of the liquid on top before eating for max flavor.)
Here is a PDF printout version for you:
As always, if you have any questions, feel free to ask! And if you recreate this beauty, please take pictures and share them with me!!! I LOVE to see your recreations ❤️