Clams Oreganata

This is an easy yet impressive appetizer—especially perfect for a romantic evening for two. While any type of clam would work in this recipe, I use Manilas because they are hard-shelled and have less grit inside—and they are easier to find in supermarkets. But you could also use littlenecks, cherrystones, or nearly any other large or medium-size clam.

2 APPETIZER SERVINGS

Ingredients:
• ½ cup plain dried bread crumbs
• ½ cup extra-virgin olive oil, plus extra for drizzling
• 2 tablespoons chopped fresh oregano
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh mint
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper Coarse salt (for lining the baking sheet)
• 12 small Manila clams, scrubbed and shucked (shells reserved)

Preparation:
Preheat The Broiler. In a large bowl, gently toss the bread crumbs, ½ cup of oil, all the herbs, the kosher salt, and the pepper. Be careful not to overwork the mixture. Set aside.

Line a heavy baking sheet with coarse salt and arrange 12 clam shells atop the salt. Place one clam in each shell, then top each with 2 tablespoons of the bread-crumb mixture. Drizzle with more oil. Broil until the bread-crumb topping is golden and the clams are just cooked through, about 2 minutes.

This Recipe was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"