Clams Oreganata

1. 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. 2

   Stir in tomatoes and 1/2 tablespoon oregano and cook, stirring occasionally, until tomatoes break down, 4 to 5 minutes.

3. 3

   Season with pepper.

4. 4

   Add clams, stirring well to coat, then cover pot tightly, and increase heat to moderately high.

5. 5

   Cook, stirring once, until clams open, 5 to 7 minutes.

6. 6

   (Discard any clams that have not opened after 7 minutes.)

7. 7

   While clams are cooking, toss together bread crumbs, zest, and remaining 1/2 tablespoon oregano.

8. 8

   Divide clams and pan juices among 4 shallow bowls, then sprinkle with bread crumbs.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.