A family recipe made gluten-free, this is an easy-to-prepare take on Clams Oreganata on the half shell that makes for a delicious and crowd-pleasing appetizer!
Baked Clams Oreganta Dip
Easy, Savory and Delish!
By popular request, sharing our recipe for BAKED CLAMS OREGANATA DIP!
A Christmas day appetizer tradition in our family, it is a take on clams oreganta on the half shell, but much less labor-intensive (ie EASY to make!).
You eat it with your favorite gluten-free cracker and it is always a hit– Even among people who think they don’t like clams!
It’s made with canned minced clams mixed with and baked with sauteed onions, green pepper, parsley, garlic and gluten-free breadcrumbs… what’s not to love?
And it is did I mention it is easy to prepare?
It’s a recipe my family’s been making for years and they only change we make is to use gluten-free Italian breadcrumbs.
All you need is canned minced clams, lemon juice, an onion, green pepper, fresh parsley, garlic, butter or dairy-free butter, oregano, gluten-free Italian breadcrumbs (we use Aleia’s – amazon affiliate link), and grated Parmesan and paprika for sprinkling on top.
And all you do it heat up the minced clams and their juice with some lemon juice while you simultaneously start sauteing the onion and pepper in the butter.
Then saute the parsley with the vegetables.
Add the clams, breadcrumbs and oregano to the sauteed veggies and mix together.
Then you spoon the entire mix into an oven proof pan or bowl, top with Parmesan, sprinkle with paprika and bake!
If you are not serving immediately, you can store in the refrigerator until ready to bake…
Pro tips if planning on serving later:
Store in the refrigerator, covered, but without the Parmesan and paprika.
Take it out of the refrigerator 30-60 minutes before baking if you remember. It is always better to get something closer to room temperature so that it speeds up baking time and it cooks through well.
Top with Parmesan and paprika, then bake covered for about 30 minutes or until bubbling around the edges and heated through.
Then remove the foil and bake uncovered for about 5 minutes.
Serve with your favorite gluten-free crackers and enjoy!
Hope you love it as much as we do!
Scroll down for recipe and leave a comment if you try.
2 cans minced clams with their juices (do not drain)
2 tablespoons lemon juice
1 medium onion, chopped
1 medium green pepper, chopped
½ bunch parsley, minced
1 large garlic clove, minced
½ cup (1 stick) butter or dairy-free butter
1 tablespoon dried oregano
¾ cup gluten-free Italian breadcrumbs (we used Aleia's)
paprika (optional for sprinkling)
In a small saucepan or saute pan, simmer clams and juice with lemon juice for approximately 5 minutes over medium low heat.
Meanwhile, in a large saute pan, melt butter and saute onions and peppers until soft and tender, about 7-10 minutes.
Add parsley and saute until soft, about 5 minutes.
Add oregano, breadcrumbs, and clams mixture directly to the saute pan with the vegetables, stir to combine and let cook over medium low heat about 5 minutes.
If serving immediately, transfer mixture to an oven proof pan of your choice, sprinkle with parmesan and paprika. Bake in a pre-heated 350 degree oven for 15 minutes.
If serving later, transfer mixture to an oven proof pan of your choice, cover and leave in the refrigerator until ready to bake. When ready to bake, preheat oven to 350 degrees, remove from refrigerator, bringing close to room temperature if you have time, bake covered for about 30 minutes or until edges bubbling. Remove foil and bake 5 minutes.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...