2 dozen Littleneck or Cherrystone clams on the half shell
1-1/2 cups fine dry Contadina™ seasoned bread crumbs
2 cloves garlic, peeled and crushed
2 T. minced parsley
2 teaspoons minced fresh oregano (or 1 teaspoon dried oregano)
3 T. olive oil (or other cooking oil)
pepper (to taste)
Preheat broiler. Make beds of rock salt in four (8-inch
or 9-inch) piepans, and dampen slightly with water. Heat, uncovered, in oven five
minutes while broiler preheats.
Arrange 6 clams in each pan, pushing down into hot salt so clams won't tip. Mix remaining
ingredients and spoon on each clam. Broil 5 inches from the heat approximately 3
to 4 minutes or until lightly browned. Serves 4.