Clams Oreganata

Name: Clams Oreganata
Yield: 4 servings
Ingredients: 1 2 garlic cloves, minced; 1 1/4 cup extra-virgin olive oil; 1 4 canned whole plum tomatoes, drained, seeded, and coarsely chopped; 1 2 tablespoons minced fresh oregano; 1 3 lb very small (1-inch) hard-shelled clams such as Manila clams or cockles, scrubbed well; 1 1/2 cup toasted bread crumbs; 1 1 teaspoon finely grated fresh lemon zest

From the kitchen of Carly

Tiny clams steam open in a briny tomato sauce fragrant with garlic and oregano, then get topped with toasted bread crumbs and lemon zest. Pure coastal simplicity: briny, garlicky, and ready in under twenty minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 garlic cloves, minced
11/4 cup extra-virgin olive oil
14 canned whole plum tomatoes, drained, seeded, and coarsely chopped
12 tablespoons minced fresh oregano
13 lb very small (1-inch) hard-shelled clams such as Manila clams or cockles, scrubbed well
11/2 cup toasted bread crumbs
11 teaspoon finely grated fresh lemon zest

Instructions

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. Stir in tomatoes and 1 tablespoon oregano and cook, stirring occasionally, until tomatoes break down, 4 to 5 minutes. Season with pepper. Add clams, stirring well to coat, then cover pot tightly and increase heat to moderately high. Cook, stirring once, until clams open, 5 to 7 minutes. (Discard any clams that have not opened after 7 minutes.)
While clams are cooking, toss together bread crumbs, zest, and remaining tablespoon oregano. Divide clams and pan juices among 8 shallow bowls, then sprinkle with bread crumbs. Serve immediately.