Clams Oreganata

• 1 garlic cloves, minced
• 1/8 cup extra-virgin olive oil
• 2 canned whole plum tomatoes, drained, seeded, and coarsely chopped
• 1 tablespoon minced fresh oregano
• 1 1/2 pounds very small (1-inch) hard-shelled clams such as Manila clams or cockles, scrubbed well
• 1/4 cup toasted fresh bread crumbs
• 1 teaspoon finely grated fresh lemon zest

1. Cook garlic in oil in a deep 4 to 6-quart heavy pot over moderately low heat, stirring, until garlic is fragrant, about 1 minute.
2. Stir in tomatoes and 1/2 tablespoon oregano and cook, stirring occasionally, until tomatoes break down, 4 to 5 minutes.
3. Season with pepper.
4. Add clams, stirring well to coat, then cover pot tightly, and increase heat to moderately high.
5. Cook, stirring once, until clams open, 5 to 7 minutes.
6. (Discard any clams that have not opened after 7 minutes.)
7. While clams are cooking, toss together bread crumbs, zest, and remaining 1/2 tablespoon oregano.
8. Divide clams and pan juices among 4 shallow bowls, then sprinkle with bread crumbs.
9. Serve immediately.

garlic, extravirgin olive oil, tomatoes, fresh oregano, very, bread crumbs, lemon zest

Taken from www.foodnetwork.com/recipes/clams-oreganata-recipe.html (may not work)