Clams Oreganata

• 1/2 cup plain dry bread crumbs
• 2 tablespoons chopped fresh oregano
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1/2 cup extra virgin olive oil, plus extra for drizzling
• Kosher salt and freshly ground black pepper
• 12 shucked Manilla clams, shells reserved
• 3 cups rock salt, for lining baking sheet

1. Preheat oven to broil.
2. In a large bowl gently toss bread crumbs, herbs, olive oil, salt and pepper.
3. Be careful not to overwork the mixture.
4. Set aside.
5. Line a baking sheet with rock salt and arrange 12 clam shells.
6. The rock salt will help secure and level the clams on the baking sheet.
7. Put 1 clam in each shell and top with 2 tablespoons of the bread crumb mixture.
8. Drizzle with olive oil.
9. Broil 2 to 3 minutes.

bread crumbs, fresh oregano, parsley, fresh mint, extra virgin olive oil, kosher salt, manilla clams, rock salt

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