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"The belly rules the mind."--Spanish Proverb

Clams Oreganata Recipe

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This recipe for Clams Oreganata is from Mixing it Up with TopRank: Favorite Recipes from our Table to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c plain dried bread crumbs
1/2 c extra-virgin olive oil
2 Tbsp fresh oregano, chopped
1 Tbsp fresh flat leaf parsley, chopped
1 Tbsp fresh mint, chopped
1/2 tsp kosher salt
1/4 tsp pepper
Coarse salt (for lining the baking sheet)
12 small Manila clams, scrubbed and shucked (shells reserved)
Directions:
Directions:
1. Preheat the broiler.
2. In a large bowl, gently toss the bread crumbs, 1/2 cup of oil, all the herbs, the kosher salt and the pepper. Be careful not to overwork the mixture. Set aside.
3. Line a heavy baking sheet with coarse salt and arrange 12 clam shells atop the salt. Place one clam in each shell, then top each with 2 Tbsp of the breadcrumb mixture. Drizzle with more oil.
4. Broil until the breadcrumb topping is golden and the clams are just cooked through, about 2 minutes.

 

 

 

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