Clams with Oregano and Bread Crumbs (Vongole Origanate)

1. 1

   Carefully open the clams, discarding the top shells, and drain the clam liquid into a small mixing bowl.

2. 2

   Set aside.

3. 3

   Loosen the clams from the bottom shells but do not remove them.

4. 4

   Pour the salt onto a baking sheet so that it is at least 1/2-inch deep and arrange the clams in their half-shells in the salt.

5. 5

   In a 10- to 12-inch saute pan, heat the oil over medium heat until smoking.

6. 6

   Add the onion, garlic, and bell pepper and cook 6 to 7 minutes, until softened and light golden brown.

7. 7

   Add the bread crumbs and continue cooking another 3 minutes, until they are light golden brown as well.

8. 8

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

9. 9

   Stir in the oregano and the reserved clam liquid.

10. 10

    Preheat the broiler.

11. 11

    Pack about 2 teaspoons of the crumb mixture loosely into each clam shell.

12. 12

    (Remember that the clam, not the stuffing, is the most important part of this dish; stuffing should surround and enhance the clam, not overpower it.)

13. 13

    Place the clams under the broiler and heat through, about 1 1/2 to 2 minutes, just until the crumb mixture is deep golden brown; you're not really cooking the clam.

14. 14

    Drizzle with a drop of olive oil, and serve.

* Per serving · 4 servings · Values may vary.