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Vongole 'Reganate (Baked Clams with Oregano)
Serves 6

32 clams, hard-shelled
6 Tbsp chopped parsley
6 clove garlic, minced
1/4 cup grated Parmesan cheese
1 Tbsp oregano
fresh ground pepper
1/4 cup olive oil
1/2 cup dry bread crumbs

Scrub the clams with a stiff brush and place them a deep pot with
a tight lid. Pour in enough water to come 1 inch up the sides of
the pot. Cover tightly and steam over medium heat just until the
shells open slightly. Meanwhile, combine the parsley, garlic,
Parmesan cheese, oregano and pepper. Discard the top shells and
arrange the clams in a baking dish. Divide the cheese mixture
among the clams, sprinkle with oil and cover with bread crumbs.
Bake in a 425 F oven 10 minutes and serve very hot.

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