Geoffrey Zakarian's Stuffed Clams Oreganata with Harissa | The Kitchen

Geoffrey shares his ingenious trick for keeping this elegant clam appetizer warm while serving! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3OIMHSn Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! 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! Stuffed Clams Oreganata with Harissa RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Intermediate Total: 50 min Active: 35 min Yield: 6 to 8 servings Ingredients 1 dozen littleneck clams, cleaned 1/4 cup Italian breadcrumbs, or more as needed 2 tablespoons finely chopped fresh parsley, plus more for garnish 1 1/2 tablespoons extra-virgin olive oil 1 tablespoon fresh oregano leaves, finely minced 2 teaspoons harissa paste 1 teaspoon white miso Pinch cayenne pepper 2 cloves garlic, grated on a fine grater 4 scallions, finely sliced Kosher salt and freshly cracked black pepper 2 tablespoons chicken stock 2 tablespoons white wine, such as Sauvignon Blanc Coarse sea salt and black and pink peppercorns, for serving Directions Preheat the oven to 475 degrees F. Place the clams in a small sauté pan and into the oven. Roast until they just open, 8 to 10 minutes. Discard any unopened clams. Use a shucker or spoon to open the shells the rest of the way. Remove the top shells and discard, placing the clams back in the bottoms of the deeper shells. Whisk together the breadcrumbs, parsley, olive oil, oregano, harissa, miso, cayenne, garlic, half the scallions and salt and pepper to taste in a bowl. Add the stock and white wine until the stuffing resembles wet sand. Add more breadcrumbs if necessary. Stuff the clam halves with the stuffing. Place the clam shells on a half-sheet tray and bake until the top is lightly browned, 15 to 18 minutes. Transfer the clams to a plate spread with coarse salt and black and pink peppercorns. Garnish with the chopped parsley and remaining scallions and serve warm. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ 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 #GeoffreyZakarian #TheKitchen #FoodNetwork #StuffedClamsOreganata Geoffrey Zakarian's Stuffed Clams Oreganata with Harissa | The Kitchen | Food Network https://www.youtube.com/watch?v=q_dUH-B-v5k