Ingredients
- rock salt
- 2 dozen litteneck or cherrystone clams on the halfshell
- 1-1/2 fine, dry breadcrumbs (Best flavoir will come from stale Italian bread.)
- 2 cloves garlic, peeled and crushed
- 2 TBS minced parsley
- 2 tsp. minced fresh oregano OR 1 tsp dried oregano
- 3 TBS olive or other cooking oil
- 1/8 tsp bl. pepper
Directions
Preheat broiler. Make beds of rock salt in 4 (8" or 9") 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 they don't tip. Mix remaining ingredients and spoon enough on each clam to cover. Broil 5" from the heat 3-4 minutes until lightly browned. Makes 2 entree serving or four appetizers.
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Submitted 6/13/05.
Source: Doubleday Cookbook
Submitted By: tc c
tc726@citrus.infi.net
Calms Origanata