Clams oreganata
| Course | Appetizer |
|---|---|
| Place of origin | New York City |
| Associated cuisine | Italian-American |
| Serving temperature | Hot |
| Main ingredients | Clams |
| Ingredients generally used | Breading, garlic, seasonings |
| Similar dishes | Stuffed clam |
Clams oreganata or baked clams is an Italian-American seafood dish served most commonly as an appetizer. In the dish, clams (usually six or twelve) are topped with bread crumbs[1] (usually moistened with olive oil or butter[2]), oregano, garlic, and sometimes other ingredients, and baked.[1] Lemons juice is often squeezed onto the clams immediately before eating. The name "oreganata" refers to the addition of oregano.
Clams oreganata is commonly eaten on Christmas Eve during the Feast of the Seven Fishes, a traditional Italian-American meal centered around various seafood dishes.[3]
According to food writer Arthur Schwartz, clams oreganata are descended from the Neapolitan dish cozze al gratin/cozze arriganate. The dish is only sometimes made with clams, and is more often made with mussels, a much more common bivalve in the Campania region where clams are very small. It is served as an antipasto, and is less heavy than the Italian-American dish.[4]
See also
References
- ^ a b Gisslen, W. (2010). Professional Cooking, College Version. John Wiley & Sons. p. 475. ISBN 978-0-470-19752-3.
- ^ DiSpirito, R. (2011). Rocco's Five Minute Flavor: Fabulous Meals with 5 Ingredients in 5 Minutes. Scribner. p. 37. ISBN 978-1-4516-3956-8.
- ^ "Clams Oreganata: Feast Of The Seven Fishes". HuffPost. 2013-12-18. Retrieved 2020-07-24.
- ^ Schwartz, Arthur (1998). Naples at Table: Cooking in Campania. New York: HarperCollins. pp. 240. ISBN 0-06-018261-X.
Further reading
- Chase, S.L.; Benson, M. (2015). New England Open-house Cookbook: 300 Recipes Inspired by the Bounty of New England. Workman. p. 89. ISBN 978-0-7611-8496-6.