These classic stuffed Baked Clams Oreganata are very easy to make and always a crowd pleaser! They can even be prepared ahead of time, then cooked in the oven later. Preheat the oven to 375°F (190°C). Steaming Fresh Clams: Add the clams to a large pot with 1/2 cup water and a splash of white wine or lemon juice.
In a bowl combine the breadcrumbs, salt, garlic, crushed red pepper flakes, parsley, oregano, lemon juice, 2 tablespoons extra virgin olive oil, and a ¼ cup of clam juice. Mix well and taste test. Adjust salt and pepper if needed.
Remove the top shells and discard, placing the clams back in the bottoms of the deeper shells. Whisk together the breadcrumbs, parsley, olive oil, oregano, harissa, miso, cayenne, garlic, half the scallions and salt and pepper to taste in a bowl. Add the stock and white wine until the stuffing resembles wet sand. Add more breadcrumbs if necessary.
If using canned clams, use these tin clam shells. Steaming Fresh Clams: If you’re using fresh clams, you’ll need to steam them. Set the clams in a large pot with about 1/2 cup water and a splash of white wine or lemon juice. Cover and turn the heat to medium. Allow it to come to a simmer for 7-8 minutes, or until the clam shells open up.