Clams Oreganata

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 2 garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 4 whole plum tomatoes, drained, seeded, and coarsely chopped
• 2 tablespoons minced fresh oregano
• 3 lbs very small clams (1-inch, scrubbed well)
• 1/2 cup toasted breadcrumbs
• 1 teaspoon finely grated fresh lemon zest

Recipe

• 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 tablespoon oregano and cook, stirring occasionally, until tomatoes break down, 4 to 5 minutes. season with pepper.
• 3 add clams, stirring well to coat, then cover pot tightly and increase heat to moderately high. cook, stirring once, until clams open, 5 to 7 minutes. (discard any clams that have not opened after 7 minutes.)
• 4 while clams are cooking, toss together bread crumbs, zest, and remaining tablespoon oregano. divide clams and pan juices among clam shells, then sprinkle with bread crumbs. serve immediately. serves 8.
• 5 note: larger hard-shelled clams such as littlenecks (2 to 2 1/2 inches in diameter) can be used, but cooking time will increase to 8 to 10 minutes.
• 6 that's it!