Clams Oreganato: Vongole Origanate

1. 1

   Carefully open the clams and loosen from bottom shell, carefully draining each of the clams' liquid into a small mixing bowl.

2. 2

   Pour kosher salt onto a cookie sheet so that it is at least a half-inch deep, and arrange the clams in their half-shells around the cookie sheet.

3. 3

   In a 10 to 12-inch saute pan, heat the oil over medium heat until smoking and add the onion, garlic, and peppers.

4. 4

   Cook 6 to 7 minutes, until softened and light golden brown, then add the bread crumbs and continue cooking another 3 minutes, until they are light golden brown.

5. 5

   Remove the mixture from heat, season with salt and pepper, and cool.

6. 6

   Stir in the chopped oregano and the reserved clam liquid and pack about 2 teaspoons of the crumb mixture loosely into each clamshell.

7. 7

   Preheat the broiler.

8. 8

   Place clams under heat and heat through, without really cooking the clam, about 1 1/2 to 2 minutes, until the crumb mixture has turned deep golden brown.

9. 9

   Remove from heat, drizzle with a drop of olive oil, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.