Clams Oreganta

• 14 cup extra virgin olive oil
• 3 garlic cloves, crushed
• 4 plum tomatoes, seeded and coarsely chopped
• 3 tablespoons roasted red peppers, minced and drained
• 2 tablespoons fresh oregano, minced
• freshly cracked black pepper
• 24 small hard-shelled clams, scrubbed well (manila clams or cockles)
• 12 cup dry whole wheat bread crumbs
• 1 tablespoon fresh lemon zest, finely grated
• 1 tablespoon of fresh mint, minced

1. In deep 6qt heavy pot, heat oil over medium heat.
2. Add garlic and cook, stirring, until garlic is fragrant, about 1 minute
3. Stir in tomatoes, red peppers, and 1 Tbs of oregano.
4. Cook, stirring occasionally, until tomatoes break down (4-5 mins).
5. Season with pepper to taste.
6. Add clams, stirring well to coat.
7. Cover pot tightly and increase heat to medium high.
8. Cook, stirring once, until clams open (5-7 mins; Discard any clams that have not opened after 7 mins).
9. Meanwhile, toss together bread crumbs, lemon zest, mint and remaining 1 Tbs oregano.
10. Divide the clams and pan juices among 4 shallow bowls.
11. Sprinklethe seasoned crumbs over top.
12. Serve immediately.

extra virgin olive oil, garlic, tomatoes, red peppers, fresh oregano, freshly cracked black pepper, well, whole wheat bread crumbs, lemon zest, mint

Taken from www.food.com/recipe/clams-oreganta-409209 (may not work)