Clams Oreganata

By á-174942

Ingredients

• 1 garlic clove minced
• 1/8 cup extra-virgin olive oil
• 2 canned whole plum tomatoes drained, seeded, and coarsely chopped
• 1 tablespoon minced fresh oregano
• 1 1/2 pounds very small (1") hard-shelled clams scrubbed well (such as Manila clams or cockles)
• 1/4 cup toasted fresh bread crumbs
• 1 teaspoon finely-grated fresh lemon zest

Details

Servings 4

Preparation

Step 1

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.