Clams Oreganata

Name: Clams Oreganata
Yield: 2 appetizer servings
Ingredients: 1/2 cup plain dried bread crumbs; 1/2 cup extra-virgin olive oil, plus extra for drizzling; 2 tablespoons 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)

December 9, 2011

This is an easy yet impressive appetizer—especially perfect for a romantic evening for two. While any type of clam would work in this recipe, I use Manilas because they are hard-shelled and have less grit inside—and they are easier to find in supermarkets. But you could also use little necks, cherry stones, or nearly any other large or medium-size clam.

Recipe notes

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