This is a super simple, 3 ingredient dish that can be part of an antipasto spread, serve as an appetizer, or can be a light dinner with the addition of a salad on the side.

All you need are Italian-seasoned bread crumbs, grated parmesan and canned clams.

For two people for dinner, I used 3 cans of clams. This made 7 large-ish servings. If you were doing these as antipasto or appetizers, I’d make them a little smaller. I’ll explain.

Preheat the oven to 350.

In a large bowl, dump the clams and their liquid.

Next, start adding bread crumbs and stirring. This is one of those no measurements because we gotta go by feel kind of recipes. You want something almost like stuffing but a little looser.

Add cheese and stir

Now, you can be all fancy and bake these in clam shells or special serving containers. But I’m doing what my mom always does and making little cups out of foil.

Fill each cup with clam mixture

And place them on a foil-lined baking sheet.

Into the oven for about 25 minutes.

And ta-da! Clams oreganato.

Your friends will be very impressed