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Holiday Harbor Clams




1 dozen littleneck clams

Oreganata bread crumbs

2 oz fresh bread crumbs

1 bunch fresh oregano, finely chopped

Fresh ground sea salt

Fresh ground white pepper

Pinch fresh grated lemon zest

Casino butter

2 oz salted butter

1 tsp diced red pepper

1 tsp diced green pepper

Pinch fresh chopped parsley

1 tsp fresh lemon juice






Step 1

Heat through the clams over indirect heat, such as on a rack over a grill or over steam, until they open.

Step 2

Loosen clams from their shells, so they are easier to eat.

Step 3

Spoon over a teaspoon of the Oreganata bread crumb mix, lightly moistened with a little casino butter.

Step 4

Return to the grill until the breadcrumbs start turning a light golden brown.

Step 5

Place on a plate, 3 to a portion.  Spoon over a teaspoon of the casino butter on each clam and serve immediately.

Makes 4 appetizer portions of 3 clams each.




This recipe is from Chef Philip J. Cragg of the Academy of Culinary Arts in Mays Landing, NJ. It is a fusion between Clams Oreganata and Clams Casino, without the bacon.

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