Ingredients

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1 dozen littleneck clams

Oreganata bread crumbs

2 oz fresh bread crumbs

1 bunch fresh oregano, finely chopped

Fresh ground sea salt

Fresh ground white pepper

Pinch fresh grated lemon zest

Casino butter

2 oz salted butter

1 tsp diced red pepper

1 tsp diced green pepper

Pinch fresh chopped parsley

1 tsp fresh lemon juice

 

 

 

 

Preparation

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Step 1

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Heat through the clams over indirect heat, such as on a rack over a grill or over steam, until they open.

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Step 2

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Loosen clams from their shells, so they are easier to eat.

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Step 3

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Spoon over a teaspoon of the Oreganata bread crumb mix, lightly moistened with a little casino butter.

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Step 4

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Return to the grill until the breadcrumbs start turning a light golden brown.

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Step 5

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Place on a plate, 3 to a portion.  Spoon over a teaspoon of the casino butter on each clam and serve immediately.

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Makes 4 appetizer portions of 3 clams each.