Clams Oreganata
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 information
Yield
2 appetizer servings
Ingredients
Preparation
Step 1
Preheat the broiler. In a large bowl, gently toss the bread crumbs, 1/2 cup of oil, all the herbs, the kosher salt, and the pepper. Be careful not to overwork the mixture. Set aside.
Step 2
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 bread-crumb topping is golden and the clams are just cooked through, about 2 minutes.
