Clams Oreganata
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1/2 cup plain dried bread crumbs
1/2 cup extra-virgin olive oil, plus extra for drizzling
2 tablespoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Coarse salt (for lining the baking sheet)
12 small Manila clams, scrubbed and shucked (shells reserved)
Preheat the broiler. In a large bowl, gently toss the bread crumbs, 1/2 cup of olive oil, all the herbs, the kosher salt, and the pepper. Be careful not to overwork the mixture. Set aside. Line a heavy baking sheet with some coarse salt and arrange the 12 clam shells atop the salt. Place one clam in each shell, then top with 2 tablespoons of the bread-crumb mixture. Drizzle with more olive oil. Broil until the bread-crumb topping is golden and the clams are just cooked through, about 2 minutes.
Sweetnicks Note: A pain to open all the clams, but the recipe was yummy, courtesy of Giada DeLaurentiis’ Everyday Italian.
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