Anne Burrell's Baked Clams Oreganata | Secrets of a Restaurant Chef

Anne bakes tasty clams oreganata and shares her tips on how to shuck them! #AnneBurrell #SecretsOfARestaurantChef​ #FoodNetwork #BakedClamsOreganata Watch Anne on #WorstCooks​​, Sundays at 8|7c from 8/6/23 to 9/10/23 and #StreamOnMax! Get the recipe ▶ https://foodtv.com/3EHa6Q0 Subscribe to Food Network ▶ http://foodtv.com/YouTube Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Baked Clams Oreganata RECIPE COURTESY OF ANNE BURRELL Level: Intermediate Total: 40 min Prep: 30 min Cook: 10 min Yield: 1 dozen clams Ingredients 1 dozen littleneck clams, scrubbed 1 cup plain bread crumbs 2 cloves garlic, smashed and chopped 3 tablespoons finely chopped fresh oregano leaves 2 tablespoons finely chopped Italian parsley leaves Pinch crushed red pepper flakes Kosher salt 2 to 3 tablespoons extra-virgin olive oil 1/2 to 3/4 cup chicken stock Directions Preheat the oven to 450 degrees F. Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. We don't want to cook the clams, we just want them to open a little. Using a butter knife pry the clams open and remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell. This will allow for easy eating. Preheat the broiler and adjust the rack to the top shelf. In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until well combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed. Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist. Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Anne Burrel's Baked Clams Oreganata | Secrets of a Restaurant Chef | Food Network https://www.youtube.com/watch?v=DSv2-x__njA