Geoffrey Zakarian’s Stuffed Clams Oreganata with Harissa | The Kitchen | Food Network

Geoffrey shares his innovative technique for keeping this stylish clam appetiser warm while serving!
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Stuffed Oreganata with
Level: Intermediate
Total: 50 min
Active: 35 minutes
Yield: 6 to 8 portions


1 dozen littleneck , cleaned
1/4 cup Italian breadcrumbs, or more as needed
2 tablespoons finely chopped fresh parsley, plus more for garnish
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh oregano leaves, carefully minced
2 teaspoons paste
1 teaspoon white miso
Pinch cayenne pepper
2 cloves garlic, grated on a fine grater
4 scallions, carefully sliced
Kosher salt and freshly cracked black pepper
2 tablespoons chicken stock
2 tablespoons gewurztraminer, such as Sauvignon Blanc
Coarse sea salt and black and pink peppercorns, for serving


Preheat the oven to 475 degrees F.

Location the clams in a small sauté pan and into the oven. Roast till they just open, 8 to 10 minutes. Discard any unopened clams. Utilize a shucker or spoon to open the shells the remainder of the way. Remove the top shells and discard, placing the clams back in the bottoms of the much deeper shells.

Blend together the breadcrumbs, parsley, olive oil, oregano, harissa, miso, cayenne, garlic, half the scallions and salt and pepper to taste in a bowl. Include the stock and gewurztraminer up until the stuffing resembles wet sand. Include more breadcrumbs if needed. Things the clam halves with the stuffing.

Location the clam shells on a half-sheet tray and bake until the top is lightly browned, 15 to 18 minutes. Transfer the clams to a plate spread with coarse salt and black and pink peppercorns. Garnish with the sliced parsley and remaining scallions and serve warm.

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Geoffrey Zakarian's Oreganata with Harissa|The Kitchen|Food Network

Geoffrey Zakarian's Oreganata with Harissa | The Kitchen | Food Network

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About the Author: Yvette Cook


  1. Clams won’t drink fresh water they will spit out some and when put in fresh water but it’s because they are panicking.

  2. Son unos QQGIRLS.Uno de los mejoresg conciertos Mañas no 1 se l 💯💞😍

  3. Looks both delicious and easy to do. Love the reminder that warmed salt will keep it warm.

  4. I make them close to that, but definitely shuck the clam free first from the shell. Makes a better eating experience!

  5. This recipe is a abonimation.
    I’m from Rhode island.
    You never pre cook you’re clams.
    Jeffrey are you an amateur?
    Put the clams in the fridge and they open up. Easy to shuck.
    Jeffrey are you really a chef? Lol
    This is crap. Sorry bro. Poor chef techniques.

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