- 16 md littleneck clams soaked and cleaned
- 1 cup bread crumbs
- 3 cloves minced garlic
- .25 cup oregano chopped
- 1 tbsp fresh parsley chopped
- .25 cup olive oil
- .67 cup chicken stock (2/3 of a cup)
Preheat oven to 450° F. Place clams on baking tray and cook for 3 minutes until clams open slightly. Pry shells open and discard top. Loosen clam completely and leave in bottom shell. Preheat broiler. Mix the bread crumbs, garlic, oregano, parsley in a bowl. Add olive oil. Add chicken stock until mixture is wet. Add salt to taste if necessary. Pack each clam shell with the bread crumb mixture and seal the edges. Place on baking sheet with 1/2 cup of water to keep clams moist. Broil for 5 minutes until bread crumbs are golden brown. Serve with linguine and butter.