Clams Oreganata

Recipe Ingredients

1		Garlic clove - minced
1/8 cup	29ml	Extra-virgin olive oil
2		Canned whole plum tomatoes - drained, seeded,
		And coarsely chopped
1 tablespoon	15ml	Minced fresh oregano
1 1/2 lbs	681g / 24oz	Very small (1") hard-shelled clams - scrubbed well
		= (such as Manila clams or cockles)
1/4 cup	36g / 1.3oz	Toasted fresh bread crumbs
1 teaspoon	5ml	Finely-grated fresh lemon zest

Recipe 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 1/2 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 1/2 tablespoon oregano. Divide clams and pan juices among 4 shallow bowls, then sprinkle with bread crumbs. Serve immediately.

This recipe yields 4 appetizer servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B48) - from the TV FOOD NETWORK

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