CLAMS OREGANATA

- ½ cup plain dried bread crumbs
- ½ 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
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Coarse salt (for lining the baking sheet)
- 12 small Manila clams, scrubbed and shucked (shells reserved)
Instructions:
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 littlenecks, cherrystones, or nearly any other large or medium-size clam.
- Preheat The Broiler. In a large bowl, gently toss the bread crumbs, ½ cup of oil, all the herbs, the kosher salt, bread crumbs, ½ cup of 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 coarse salt and arrange 12 clam shells atop the salt. Place one clam in each shell, then top each with 2 tablespoons of the bread-crumb mixture. Drizzle with more oil. Broil until the breadcrumb topping is golden and the clams are just cooked through, about 2 minutes.