Clams Oreganata

• 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)

1. Preheat the broiler.
2. In a large bowl, gently toss the bread crumbs, 1/2 cup of oil, all the herbs, the kosher salt, and the pepper.
3. Be careful not to overwork the mixture.
4. Set aside.
5. Line a heavy baking sheet with coarse salt and arrange 12 clam shells atop the salt.
6. Place one clam in each shell, then top each with 2 tablespoons of the bread-crumb mixture.
7. Drizzle with more oil.
8. Broil until the bread-crumb topping is golden and the clams are just cooked through, about 2 minutes.

bread crumbs, extravirgin olive oil, fresh oregano, parsley, fresh mint, kosher salt, freshly ground black pepper, salt, manila clams

Taken from www.epicurious.com/recipes/food/views/clams-oreganata-376639 (may not work)