Instructions:

Vongole reganata al forno, Baked Clams Oregano
Serves 4

Ingredients:
24 manila or little neck clams in their shells, there should never be a strong smell if the clams are very fresh
3/4 cup fresh bread crumbs, (white bread trimmed of crusts---chopped)
2 tablespoons chopped Italian parsley
1 1/2 teaspoons oregano
3 tablespoons olive oil
1 clove garlic, about 1 teaspoon, minced
several grinds freshly ground pepper
2 shallots, about 2 tablespoons, minced
4 tablespoons grated Parmesan cheese
extra virgin olive oil as needed

Preparation: Rinse and scrub the clams thoroughly under cold running water until no trace of sand remains. Put the clams in a large kettle with 3 cups of water. Cover kettle and steam over high heat until shells open, about 5 to 10 minutes. Remove from heat immediately and scoop the clams into ice water to stop the cooking. Save the broth they were steamed over for another use. Remove top shells, cut the clams free on the bottom shell then arrange them in their shells on a baking sheet of crumpled aluminum foil to hold them level. Prep. time: 20 minutes. Preheat oven to 425. F; Saute the garlic and shallots in olive oil for 30 seconds, then add the bread crumbs, oregano, parsley, parmesan and freshly ground pepper. You don't really need to add salt because of the cheese and briny nature of clams. Mix well. Spoon 2 teaspoons of the mixture on top of each clam. Drizzle each one with 1 teaspoon EVOO and bake for 7-8 minutes. Serve immediately.