Baked Clams Oreganata

After my trip to Florida last week I was in the mood for seafood and I immediately thought of this dish. My mom made this appetizer fairly frequently on holidays when I was growing up. She always served it with crackers (you can spread it) but it tastes just as good on its own. I served it in custard cups but for a fun twist you can also bake it on clam shells. I’m just starting to be more adventurous with seafood, but even when I thought I didn’t like it I still always loved this dish. The bread crumbs and spices and Parmesan topping all blend together with the minced clams to create sort of a clam stuffing. It’s downright delicious. Great for cocktail parties, the first course of a dinner party or just a tasty snack for yourself!

Baked Clams Oreganata

Source: Adapted from my mom

Ingredients:
2 (6.5 oz) cans of minced clams in juice
½ c + 1 T seasoned bread crumbs, divided
2 t oregano
1 t garlic powder
2 T dried minced onion
2 t dried parsley flakes
Salt to taste
Black Pepper to taste
1 T Extra Virgin Olive Oil
1 T grated Parmesan cheese
Olive Oil cooking spray

Directions:
1.    Preheat the oven to 350.
2.    Combine ½ c of the seasoned bread crumbs with the oregano, garlic powder, dried onion, parsley, salt and pepper. Bring the olive oil to a medium heat in a large skillet and add the bread crumb mixture. Brown bread crumbs in oil. Add clams and juice, remove from heat and stir to combine.
3.    Split the clam mixture evenly into four small custard cups or ramekins. Sprinkle with the remaining 1 T bread crumbs and Parmesan cheese. Lightly mist the top layer with olive oil cooking spray.
4.    Bake for 18-20 minutes until golden brown and let cool for a few minutes before serving.

Alternate Serving Idea
You can also spoon the clam mixture into clam shells, sprinkle with topping and bake that way for a fun presentation.

Yields 4 servings. Weight Watchers Points Plus: 5 per serving