Baked Clams Oreganata

Name: Baked Clams Oreganata
Total time: 15 min
Ingredients: 2 dozen fresh littleneck or small cherrystone clams, (2 to 2 ½ inches (5 to 6 cm wide)); 2 cups (224 g) plain, dried low FODMAP gluten-free breadcrumbs; 1 tablespoon minced flat leaf Italian parsley, (plus 6 extra sprigs, divided); 1 to 2 teaspoons dried oregano ((see Tips)); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup (120 ml) Low FODMAP Garlic-Infused Oil, made with extra-virgin olive oil or purchased equivalent; 3/4 to 1 cup (180 to 240 ml) low FODMAP Chicken Stock,; 6 lemon wedges

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These baked clams oreganata are a low FODMAP version of the classic rendition from NYC's Rao's restaurant. Super easy to make, fancy enough for guests.

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Ingredients

2 dozen fresh littleneck or small cherrystone clams, (2 to 2 ½ inches (5 to 6 cm wide))
2 cups (224 g) plain, dried low FODMAP gluten-free breadcrumbs
1 tablespoon minced flat leaf Italian parsley, (plus 6 extra sprigs, divided)
1 to 2 teaspoons dried oregano ((see Tips))
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup (120 ml) Low FODMAP Garlic-Infused Oil, made with extra-virgin olive oil or purchased equivalent
3/4 to 1 cup (180 to 240 ml) low FODMAP Chicken Stock,
6 lemon wedges