Receta Baked Clams Oreganata
by Global Cookbook

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Ingredientes

3/4 c. Coarse dry bread crumbs, (preferably from a crusty loaf of Italian bread)
1 lrg Garlic clove, chopped
2 Tbsp. Chopped liquid removed bottled roasted peppers
2 Tbsp. Extravirgin extra virgin olive oil

1 Tbsp. Chopped fresh oregano leaves or possibly 3/4, crumbled tsp. dry oregano
24 sm Hardshelled clams such as littlenecks, shucked, reserving
24 x Half shells Coarse sea or possibly kosher salt for filling baking pan and serving platter

Preheat oven to 450 degrees.
Make topping:In a small bowl stir together topping ingredients till combined well and season with salt and pepper.
Scrub reserved clam shells inside and out and dry. In a shallow baking pan spread coarse salt about 1/4-inch deep and nestle shells in salt to keep them level. Return shucked clams to shells and cover generously with topping. Clams may be prepared up to this point 1 hour ahead and chilled.
Bake clams in middle of oven 10 min. Serve clams nestled in coarse salt on a platter.
Yield: 24 baked clams, 12 servings