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.
Set the clams in the prepared baking pan and drizzle the remaining infused oil over them, leaving the garlic behind. Bake until the pan juices are bubbling and the breadcrumbs are golden brown, 12 to 15 minutes. Transfer the clams to a warm platter or divide among serving plates.
Stir in tomatoes and 1 tablespoon oregano and cook, stirring occasionally, until tomatoes break down, 4 to 5 minutes. Season with pepper. Add clams, stirring well to coat, then cover pot tightly and increase heat to moderately high.