Active Time

　　50 min

　　Total Time

　　1 1/4 hr

　　Active time: 50 min Start to finish: 1 1/4 hr

　　

Ingredients

Makes 8 servings

　　2 garlic cloves, minced

　　1/4 cup extra-virgin olive oil

　　4 canned whole plum tomatoes, drained, seeded, and coarsely chopped

　　2 tablespoons 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 teaspoon finely grated fresh lemon zest

　　

Step 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.)

　　

Step 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.

　　Cooks' note:

　　•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.