Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.recipe for clams oreganato?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(recipe for clams oreganato?),it will help you,my kids.
Answers:
Clams Oreganato
Serves 3-4
3/4 cup dry Italian breadcrumbs
2 cloves garlic, minced
2 tablespoons pure olive oil
1/4 cup grated Parmigiano-Reggiano
1 1/2 teaspoons dried oregano
2 tablespoons finely chopped flat-leaf parsley
3 1/2 tablespoons dry white wine
24 small clams, preferably from eastern waters, shucked and still>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
24 cherrystone or littleneck clams, scrubbed
3 cups kosher salt, plus more for seasoning
4 tablespoons extra-virgin olive oil
1 medium red>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
12 medium clams, scrubbed
2 fluid ounces ( 1/4 cup) dry white wine
2 large or 4 small plum tomatoes, peeled, seeded and chopped
1/2 cup chopped white mushrooms
3 tablespoons plain dried bread crumbs
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1 tablespoon + 1 teaspoon olive oil
1 tablespoon minced fresh oregano (or 1/2 teaspoon dried)
1 tablespoon minced fresh thyme leaves (or 1/2 teaspoon dried leaves, crumbled)
2 garlic cloves, minced
Freshly ground black pepper, to taste
2 teaspoons freshly grated Parmesan cheese
4 lemon wedges, to garnish
Line a 13 x 9" baking pan with foil, shiny side up. Preheat the broiler.
In a large saucepan over medium heat, combine the clams and wine. Cover and
cook 4-5 minutes, until the clams open. Discard any unopened clams. When cool
enough to handle, remove the clams from their shells. Reserve 12 shells; reserve
the cooking liquid separately.
In a food processor, combine the clams, 2-4 tablespoons of the cooking liquid, the
tomatoes, mushrooms, bread crumbs, parsley, juice, oil, oregano, thyme, garlic and
pepper. Pulse 4-5 times, just enough to chop the clams coarsely and blend the
ingredients. Transfer to a medium bowl; if the mixture seems too dry, stir in 1
tablespoon cooking liquid at a time, until the mixture reaches the desired
consistency.
Divide the mixture evenly among the 12 shells, pressing into place with a fork;
sprinkle evenly with the cheese. Place the shells into the prepared baking pan and
broil about 5 minutes, until the filling is browned and crisp. Divide evenly among
4 plates and serve, garnished with lemon wedges.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.recipe for clams oreganato?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(recipe for clams oreganato?),it will help you,my kids.
Answers:
Clams Oreganato
Serves 3-4
3/4 cup dry Italian breadcrumbs
2 cloves garlic, minced
2 tablespoons pure olive oil
1/4 cup grated Parmigiano-Reggiano
1 1/2 teaspoons dried oregano
2 tablespoons finely chopped flat-leaf parsley
3 1/2 tablespoons dry white wine
24 small clams, preferably from eastern waters, shucked and still>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
24 cherrystone or littleneck clams, scrubbed
3 cups kosher salt, plus more for seasoning
4 tablespoons extra-virgin olive oil
1 medium red>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
12 medium clams, scrubbed
2 fluid ounces ( 1/4 cup) dry white wine
2 large or 4 small plum tomatoes, peeled, seeded and chopped
1/2 cup chopped white mushrooms
3 tablespoons plain dried bread crumbs
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1 tablespoon + 1 teaspoon olive oil
1 tablespoon minced fresh oregano (or 1/2 teaspoon dried)
1 tablespoon minced fresh thyme leaves (or 1/2 teaspoon dried leaves, crumbled)
2 garlic cloves, minced
Freshly ground black pepper, to taste
2 teaspoons freshly grated Parmesan cheese
4 lemon wedges, to garnish
Line a 13 x 9" baking pan with foil, shiny side up. Preheat the broiler.
In a large saucepan over medium heat, combine the clams and wine. Cover and
cook 4-5 minutes, until the clams open. Discard any unopened clams. When cool
enough to handle, remove the clams from their shells. Reserve 12 shells; reserve
the cooking liquid separately.
In a food processor, combine the clams, 2-4 tablespoons of the cooking liquid, the
tomatoes, mushrooms, bread crumbs, parsley, juice, oil, oregano, thyme, garlic and
pepper. Pulse 4-5 times, just enough to chop the clams coarsely and blend the
ingredients. Transfer to a medium bowl; if the mixture seems too dry, stir in 1
tablespoon cooking liquid at a time, until the mixture reaches the desired
consistency.
Divide the mixture evenly among the 12 shells, pressing into place with a fork;
sprinkle evenly with the cheese. Place the shells into the prepared baking pan and
broil about 5 minutes, until the filling is browned and crisp. Divide evenly among
4 plates and serve, garnished with lemon wedges.
correctness,It's Non-profit and only for informational purposes.
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