Clams Oregatana Basilico

Clams Oregatana Basilico

By Chef K.T. Murphy


Photo by Anne Burrell on the

36 clams

2/3 tablespoon dry white wine

1 stuffing:

3 1/2 cup fresh bread crumbs

1 tablespoon fresh basil

1 tablespoon oregano

2 tablespoon grated Romano cheese

2 tablespoon minced fresh Italian

1 parsley

1 juice of

1/2 lemon (approx. 2 tab)

1 tablespoon minced garlic



Preheat oven to 500 F Shuck clams and replace meat on half-shells.

Pack about 1 heaping tbs stuffing on each.

Bake in preheated oven for about 10 minutes.

Remove from oven and sprinkle each clam with a few drops of wine.

Return to oven and bake 2 to 3 minutes more, or until lightly browned.

Stuffing: Combine all ingredients by mixing with hands.

Use more olive oil if the mixture seems too dry.


All the best, Good Food makes For Better Decisions.

Chef Murph


chef murph 3 way

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