Baked Clams Oreganate

• 1 1/2 cups bread crumbs
• 1/2 tablespoon minced flat-leaf parsley
• 1 small clove garlic, minced
• 1 teaspoon dried oregano, or to taste
• Salt and fresh-ground black pepper to taste
• 4 tablespoons extra virgin olive oil
• 23 cup chicken stock
• 36 littleneck clams on half shell
• Lemon wedges for garnish

1. Heat broiler.
2. Place rack in lowest setting, or about 12 inches from heat.
3. Combine bread crumbs, parsley, garlic, oregano and salt and pepper.
4. Add olive oil, and toss until crumbs are evenly coated.
5. Stir in broth, mixing to blend.
6. Mixture will be quite damp.
7. Put a rounded teaspoon of the crumb mixture on each clam, smoothing the top.
8. Arrange clams on baking sheet with sides, and pour in about 1/8 inch water.
9. Broil until topping is lightly browned, about 7 minutes.
10. Serve with lemon wedges.

bread crumbs, flatleaf parsley, clove garlic, oregano, salt, extra virgin olive oil, chicken stock, littleneck clams, lemon wedges

Taken from cooking.nytimes.com/recipes/10795 (may not work)