Ingredients

Makes 24 baked clams, serving 12

　　

For crumb topping

3/4 cup coarse dry bread crumbs (preferably from a crusty loaf of Italian  bread)

　　1 large garlic clove, minced

　　2 tablespoons minced drained bottled roasted peppers

　　2 tablespoons extra-virgin olive oil

　　1 tablespoon minced fresh oregano leaves or 3/4 teaspoon dried oregano, crumbled

　　24 small hard-shelled clams such as littlenecks, shucked, reserving 24  half shells

　　sea or coarse salt for filling baking pan and serving platter

　　

Step 1

Preheat oven to 450°F.

　　

Make topping:

Step 2

In a small bowl stir together topping ingredients until combined well and season with salt and pepper.

　　

Step 3

Scrub reserved clam shells inside and out and dry. In a shallow baking pan spread coarse salt about 1/4 inch deep and nestle shells in salt to keep them level. Return shucked clams to shells and cover generously with topping. Clams may be prepared up to this point 1 hour ahead and chilled.

　　

Step 4

Bake clams in middle of oven 10 minutes. Serve clams nestled in coarse salt on a platter.