Baked Clams Oreganata with Crispy Soppressata

Indulge in the perfect appetizer for your next gathering with these Baked Clams Oreganata topped with Crispy Soppressata. This elegant dish marries the briny taste of littleneck clams with a golden, herbed breadcrumb crust and a touch of crisp Principe Soppressata for added depth. Pair with a chilled glass of Pinot Grigio to complement the flavors and impress guests with a beautiful, savory start to any meal!

Prep Time

10 min

Cook Time

23 min

Serves

4 Ingredients

4 ounces thinly sliced Principe Soppressata
2 dozen littleneck clams, cleaned
1/2 cup plain bread crumbs
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 tablespoons chopped fresh parsley
1 teaspoon, chopped fresh oregano
2 cloves garlic, minced
1 teaspoon kosher salt
Lemon wedges, for serving, optional

Made With

Principe Soppressata Slices

Learn More

Baked Clams Oreganata with Crispy Soppressata

Prep Time

10 min

Cook Time

23 min

Serves

4 Made With

Principe Soppressata Slices

Learn More

Ingredients

How To Make

Preheat oven to 375°F and line a rimmed baking sheet with parchment paper. Arrange soppressata slices on prepared baking sheet, leaving space between each slice. Bake until edges are crisp and stiff, about 10 to 15 minutes. Transfer soppressata to a paper-towel-lined plate and let drain. Set aside.

Increase oven temperature to 425°F. Place clams on a rimmed baking sheet. Bake until clams open slightly, about 3 to 5 minutes. Carefully open clams with a butter knife and discard tops. Set oven rack to top position and preheat oven to broil.

Combine bread crumbs, oil, parsley, oregano, garlic and salt together in small bowl. Pack bread crumb mixture evenly on top of each clam. Drizzle clams with additional olive oil.

Broil until golden-brown, about 2 to 3 minutes. Garnish with soppressata and serve with lemon wedges.

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