3-4 sprigs of fresh parsley, stems removed finely minced.But if you ask me, they’re far too delicious to relegate to a once a year treat. The subtle differences, which I explain in the Notes below, between the New and Old World versions illustrate some typical examples of how these two related but different cuisines have developed over the years.įor many Italian Americans, Baked Clams are practically synonymous with Christmas Eve, and often feature as part of the famous Italian-American “Feast of the Seven Fishes”. Italians make a nearly identical dish called vongole gratinate al forno, though I’d venture to say that its near cousin cozze al gratin, made with mussels, is rather more popular. Italian-American dishes usually have a continental counterpart, and Baked Clams Oreganata is no exception. No wonder it’s on the fixture on the menu of just about every Italian restaurant in the country.

It’s a supremely simple dish-one you can easily prepare ahead and bake at the last minute- but it’s a veritable flavor bomb. Clams are shucked or steamed open, then stuffed with breadcrumbs seasoned with garlic and herbs and laced with the briny clam juices, then finally baked until lightly brown. This year we’re featuring Baked Clams Oreganata, a personal favorite of mine that’s particularly popular in the northeast United States. As longtime readers will know, once a year during the month of October- Italian-American Heritage and Culture Month-this otherwise continental Italian cooking blog take a moment to feature a classic dish from the Italian diaspora in the United States.

Clams casino risotto recipe