Baked Clams Oreganata Recipe

• 3/4 c. Coarse dry bread crumbs, (preferably from a crusty loaf of Italian bread)
• 1 lrg Garlic clove, chopped
• 2 Tbsp. Chopped liquid removed bottled roasted peppers
• 2 Tbsp. Extravirgin extra virgin olive oil
• 1 Tbsp. Chopped fresh oregano leaves or possibly 3/4, crumbled tsp. dry oregano
• 24 sm Hardshelled clams such as littlenecks, shucked, reserving
• 24 x Half shells Coarse sea or possibly kosher salt for filling baking pan and serving platter

1. Preheat oven to 450 degrees.
2. Make topping:In a small bowl stir together topping ingredients till combined well and season with salt and pepper.
3. Scrub reserved clam shells inside and out and dry.
4. In a shallow baking pan spread coarse salt about 1/4-inch deep and nestle shells in salt to keep them level.
5. Return shucked clams to shells and cover generously with topping.
6. Clams may be prepared up to this point 1 hour ahead and chilled.
7. Bake clams in middle of oven 10 min.
8. Serve clams nestled in coarse salt on a platter.
9. Yield: 24 baked clams, 12 servings

bread crumbs, garlic, peppers, extravirgin extra virgin olive oil, oregano, reserving, shells coarse

Taken from cookeatshare.com/recipes/baked-clams-oreganata-74447 (may not work)