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. Cook, stirring once, until clams open, 5 to 7 minutes.
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.
Add the clams together with the cream cheese and heavy cream and stir to combine; Simmer for another 3 minutes or until the clams are cooked through; Season to taste and serve with fresh herbs on top. This recipe for low-carb keto clam chowder is so easy and hearty that anyone loves it!
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.