The Food: Clams Oreganato
INGREDIENTS
Little Neck Clams (at least 6 per person)
White Wine
1 Chopped Tomato
Flavored Bread Crumbs
Clam JuiceTak your little neck clams and place them in the freezer for about 10 minutes in order to "freeze" the muscles that help keep them shut. Get your clam knife and gently wedge it into the mouth of the clam and pry open with the knife. Try to save the water that is inside the shell, but discard the top shell.
Use flavored bread crumbs (Italian bread crumbs; fresh finely chopped parsley; salt and pepper; dried oregano; garlic-infused olive oil). Put the clams in a glass oven dish, pour in white wine, some cold water, then olive oil drizzled off each clam. Cook in a 425F oven for 11 minutes.
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