Ingredients
1/4
cup extra-virgin olive oil
4
canned whole plum tomatoes, drained, seeded, and coarsely chopped
2
tbsp minced fresh oregano
3
lb very small (1-inch) hard-shelled clams such as Manila clams or cockles, scrubbed well
1/2
cup toasted bread crumbs
1
tsp finely grated fresh lemon zest
Directions
1.
Cook garlic in oil in a deep 4- to 6-quart heavy pot over moderately low heat, stirring, until garlic is fragrant, about 1 minute. Stir in tomatoes and 1 tablespoon oregano and cook, stirring occasionally, until tomatoes break down, 4 to 5 minutes. Season with pepper. Add clams, stirring well to coat, then cover pot tightly and increase heat to moderately high. Cook, stirring once, until clams open, 5 to 7 minutes. (Discard any clams that have not opened after 7 minutes.)
2.
While clams are cooking, toss together bread crumbs, zest, and remaining tablespoon oregano. Divide clams and pan juices among 8 shallow bowls, then sprinkle with bread crumbs. Serve immediately.
4.
Larger hard-shelled clams such as littlenecks (2 to 2 1/2 inches in diameter) can be used, but cooking time will increase to 8 to 10 minutes.
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