Vongole Oreganate – Clams in a half shell, stuffed and gratinee

Serves 2

– 5 oz Bread crumbs

– 1 Tablespoon of Italian parsley, finely chopped

– 20 Little neck clams, in half shell, cleaned

– 1 Garlic clove, finely minced

– ½ Tablespoons dry oregano

– The peel of half a lemon, finely grated

– Olive oil

– Salt & pepper

– ½ Glass of white wine

– 2 Table spoons of butter

Method

Preheat oven to 350o.

Prepare the clams over a large sheet pan. Mix the bread crumbs, garlic, parsley,

oregano and lemon peel in a large mixing bowl. Add olive oil. Mix until coated but

not loose, add 3 pinches of salt and 2 pinches of black pepper.

Using a table spoon, or your hand, gently stuff each clam, using a little pressure to

ensure that the mixture doesn’t become loose. Repeat for all clams and place in the

oven. Be sure to place the clams in the middle of the rack and bake for 6-8 minutes.

While the clams are baking, place a medium sized pan over high heat. Pour the

wine and when it reaches to a low boil, reduce the heat and add the butter. Slowly

mixing the liquid; reduce to a smooth buttery sauce and put aside. Remove clams

from the oven, and, using a spoon, pour a little sauce over each clam. Serve

immediately.