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Clams Oreganata

    2 garlic cloves, minced
    1/4 cup extra-virgin olive oil
    4 canned whole plum tomatoes, drained, seeded, and coarsely chopped
    2 tablespoons minced fresh oregano
    3 lbs. very small (1-inch) hard-shelled clams such as Manila clams
      or cockles, scrubbed well
    1/2 cup toasted bread crumbs
    1 teaspoon finely grated fresh lemon zest

  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 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 tablespoon oregano. Divide clams and pan juices among
 8 shallow bowls, then sprinkle with bread crumbs. Serve immediately.