Oven-baked clams with oreganata

Ingredients:

• 12 small clams, washed with a brush
• 1 cup plain breadcrumbs
• 2 cloves garlic, crushed and chopped
• 3 tablespoons finely chopped fresh oregano leaves
• 2 tbsp finely chopped fresh parsley leaves
• A pinch of crushed red pepper flakes
• 2 - 3 tbsp. l. olive oil
• 0.5 - 3/4 cup chicken broth

Preparation:

1. Preheat oven to 230°C.
2. Place the clams on a baking sheet and bake in a preheated oven for 2-3 minutes, or until they just begin to open. You don't want to bake them, just open them up a bit.
3. Using a butter knife, open the clams, remove the top shell, and discard it. Cut the clam completely off the bottom shell and return it to the container. This will make them easier to eat.
4. Preheat oven to grill mode and position the rack on the top shelf.
5. Mix in a bowl breadcrumbs, garlic, parsley, oregano, crushed red pepper, and a pinch of salt. Add olive oil and toss to coat evenly. Add chicken broth to moisten the mixture. Taste and adjust salt if needed.
6. Spread the breadcrumb mixture over each clam. Press it firmly, especially around the edges, to ensure the clams stay juicy.
7. Place the clams on a baking sheet and add about 0.5 cups of water. This will also help preserve the moistness of the clams. Place the baking sheet in the oven under the broiler for 5-6 minutes, or until the bread topping is golden brown and crispy.