Baked Clams Oreganate

Ingredients

• 1 ½ cups bread crumbs
• ½ tablespoon minced flat-leaf parsley
• 1 small clove garlic, minced
• 1 teaspoon dried oregano, or to taste
• Salt and fresh-ground black pepper to taste
• 4 tablespoons extra virgin olive oil
• ⅔ cup chicken stock
• 36 littleneck clams on half shell
• Lemon wedges for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    271 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 17 grams protein; 26 milligrams cholesterol; 759 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Heat broiler. Place rack in lowest setting, or about 12 inches from heat.
2. Combine bread crumbs, parsley, garlic, oregano and salt and pepper. Add olive oil, and toss until crumbs are evenly coated. Stir in broth, mixing to blend. Mixture will be quite damp.
3. Put a rounded teaspoon of the crumb mixture on each clam, smoothing the top. Arrange clams on baking sheet with sides, and pour in about 1/8 inch water. Broil until topping is lightly browned, about 7 minutes. Serve with lemon wedges.