2011 Island Grille Recipe

Clams Oreganata
Chef: Jason Scott

12 little neck clams
1 or 2 Roma tomatoes chopped
4 cloves garlic roasted
20 oregano leaves chopped
.5 cup panko breadcrumbs
.5 cup white wine
2 tablespoons butter
Black pepper and salt to taste
Lemon zest of .5 lemon
2 cups vegetable stock or water.

Melt one tablespoon butter in pan on high heat – add roasted garlic for 30 seconds – add clams, wine and stock – cover with lid- heat another pan on low and melt rest of butter – add bread crumbs, half of oregano and salt and pepper to taste – stir until light brown.  When first clams start to open add tomatoes and rest of oregano – cover – should only take a minute or two for all of clams to open.  Remove clams to a baking sheet – place one tomato piece into each clam and top with breadcrumbs – place in 400 degree oven for 3 – 4 minutes.  Plate and garnish with lemon zest.