STUFFED CLAMS Oreganata

Serves 6 to 8

Clams oreganata are traditionally served as an appetizer for the Feast of the Seven Fishes, celebrated on Christmas Eve, when Roman Catholics used to abstain from meat. The number seven stands for the seven sacraments of the Roman Catholic Church—or the seven hills of Rome, depending on your point of view.

We offer two serving options: You can serve these baked clams with a spicy red sauce on the side or just sprinkle them with paprika and serve with lemon wedges.

You might want to save all the clamshells so that you can use them again. Clean them and boil them well before storing them. In the future, you can make the same recipe using canned chopped clams.

24 littleneck clams

1½ tablespoons olive oil

2 garlic cloves, minced

1½ cups soft bread crumbs

¼ cup grated Pecorino Romano cheese

½ teaspoon dried oregano

Paprika (optional)

Lemon wedges, for serving (optional)

¼ teaspoon red pepper flakes (optional)

¾ cup Marinara Sauce (here; optional)

Preheat the oven to 475°F.

Wash the clams under cold, running water. Discard any open clamshells that do not close when tapped.

Transfer the clams to a large saucepan. Cover and cook the clams over high heat, shaking often, until all the clams open, 3 to 5 minutes. Use a slotted spoon to transfer the clams to a bowl, discarding any that have stayed closed.

Strain the juices in the saucepan through a fine-mesh sieve or several thicknesses of dampened cheesecloth and reserve.

Remove the clams from the shells and chop them. You will use only 12 of the shells; you can boil the leftover shells for use at a later date.

In a medium skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about a minute.

Remove the skillet from the heat. Add the bread crumbs, cheese, oregano, chopped clams, and 3 tablespoons of the reserved clam juices. Stir to combine well.

Fill the clamshells with the clam mixture and place them on a rimmed baking sheet. If desired, sprinkle some paprika on top of the clams. Bake until the clams are lightly browned and crisp, 8 to 10 minutes. Arrange the clams on a platter surrounded by lemon wedges and serve.

Alternatively, skip the paprika and lemon wedges. While the clams are baking, stir the red pepper flakes and any remaining clam juices into the marinara sauce. Heat the sauce over medium heat until hot, 2 to 3 minutes. To serve, arrange the clams on a platter and pass a bowl of the spicy marinara sauce on the side.