Preheat oven to 375 degrees F (190 degrees C). Heat olive oil in a saucepan over medium heat. Cook onion in heated oil for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more, making sure not to brown the garlic. Stir in the clams, thyme, and oregano.
This classic Baked Clams Oreganata recipe is a crowd pleasing appetizer for special occasions and holidays. They’re very easy to make, using either fresh or canned clams.
In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until well combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed. Pack each clam full of the bread crumb mixture.
Mince the garlic, parsley, and oregano. Measure and mix together the clams, 3 tablespoons of reserved liquid, oil, garlic, herbs, seasonings, breadcrumbs, and parmesan cheese. The mixture should be fully moist- not dry and crumbly but also not watery.