- 3 C fine fresh bread crumbs from a baguette or sourdough loaf
- 1/2 C olive oil
- Fine sea salt
- 2 garlic cloves, minced
- 4 canned plum tomatoes, drained, seeded, and coarsley chopped
- 2 Tbsp minced fresh oregano
- Pepper
- 3 lb very small hard chelled clams (about 1 inch wide), such as Manila or cockles, well scrubbed
- 1 tsp finely grated lemon zest
Put a rack in middle of oven and preheat oven to 350
Maybe 1/2 or 1/3 this part. .. I had like 5 pounds of clams, did 3 C of bread crumbs, and it was way too much. Spread bread crumbs on a baking sheet with sides and bake, stirring occasionally until golden, 10-15 minutes. Transfer crubs to a bowl. Drizzle with 1/4 C oil, season with sea salt, and stir until crumbs are coated.
Heat remaining 1/4 C oil in a 4-6 quart deep heavy pot over moderately low heat. Add garlic and cook, striring until fragrant, about 1 minute. Stir in tomatoes adn 1 tabelspoon oregano and cook, stirring occasionally, until tomatoes break down, 4-5 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 5-7 minutes. Discard any clams that have not opened.
Meanwhile, toss together bread crumbs, zest , and remainin 1 tablespoon oregano.
Divide clams and pan juices among four shallow bowls and sprinkle with bread crumbs. Serve immediately.
Note: if using larger hard-shelled clams (2-2/12 inches wide), increase the cooking time to 8-10 minutes.
Gourmet