This is an Italian-American restaurant favorite. Be sure to preheat your broiler as soon as you begin because the key to golden, crunchy bread crumbs is high heat. If you can fresh oregano for this dish, it makes a big difference, but of course dried is fine, too.

Active Time ~ 5 minutes Total Time ~ 20 Minutes. Portion ~ 4

[instructions]16 littleneck clams (Have your fishmonger shuck the clams and give them to you on the half-shell with 2 tablespoons of clam juice reserved.)
1/2 cup bread crumbs, toasted
1 teaspoon chopped fresh or dried oregano
3 tablespoons grated Parmigiano-Reggiano
3 tablespoons extra-virgin olive oil, plus more drizzled over clams
1/4 teaspoon freshly ground black pepper
1 lemon, in wedges for garnish[/instructions]

[instructions]1. Preheat the broiler.
2. In a medium bowl, mix together the bread crumbs, oregano, Parmigiano-Reggiano, reserved 2 tablespoons of clam juice, olive oil, and black pepper to taste. Top the clams with this mixture generously, but don’t pack the bread crumbs down. Drizzle with a little olive oil.
3. Place them in the broiler until the clams are tender and just cooked through and the bread crumb mix is crispy and golden brown, 7-8 minutes. Serve with lemon wedges.[/instructions]