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["* Note: This dish requires a definite oregano taste, so you should sample as you add in the herb, keeping in mind which dry oregano varies tremendously in intensity.", "Bread Crumbs: Unless you make your own bread crumbs, you won""t be following Rao""s kitchen tradition.", "Use the finest quality Italian bread you can find.", "Allow it to dry for at least 2 days, then grate, using a handheld grater or possibly a food processor fitted with a metal blade.", "Shake and push the bread crumbs through a medium strainer to get an even texture.", "Baked Clams: Have your fishmonger open your clams if you are not comfortable doing the job yourself.", "Leave the clams on the half shell and chill till ready to use.", "Place broiler tray on the lowest rack and preheat broiler.", "Combine bread crumbs, parsley, garlic, oregano, and salt and pepper.", "Add in extra virgin olive oil and toss mix till crumbs are proportionately coated.", "Add in the broth and continue to mix till very well blended.", "The mix should be quite wet.", "Put approximately 1 heaping tsp.", "of bread crumb mix on each clam.", "Smooth over the top, making sure which the edges are sealed.", "Using the edge of a tsp., cut ridges into the topping.", "Pour 1/8-inch cool water into a cookie sheet with sides (to keep the clams moist while broiling) and broil for about 7 min or possibly till the bread crumb topping is well browned and crisp.", "Put 6 clams on each of 6 small, hot serving plates.", "Garnish each plate with 1 lemon wedge and parsley sprig and serve.", "This recipe yields 6 servings."]
