• 24 fresh littleneck, or small cherrystone clams
• 1 cup plain bread crumbs
• 2 teaspoon fresh chopped parsley
• ½ teaspoon dried oregano, or more according to taste
• 4 cloves garlic, finely minced
• 1/2 cup chicken broth
• 4 tablespoons Rao’s extra virgin olive oil
• Lemon wedges
• Salt and pepper to taste

Preheat broiler.

Combine bread crumbs, parsley, oregano, garlic and salt and pepper.  Add olive oil and mix until it feels like wet sand, adding more oil if necessary.  Add chicken stock. The mixture should be quite wet.

Put approximately 1 heaping tablespoon of the breadcrumb mixture on each clam. Smooth the top, making sure the edges are sealed.

Pour 1/8” cold water into a broiler pan with sides (to keep the clams moist while broiling).  Add clams and broil for about 7 minutes until the topping is browned and crisp.

Remove clams to a serving platter and garnish with lemon wedges and parsley sprigs.