Rock salt
2 doz. littleneck or cherrystone clams on 1/2 shell
1 1/2 c. fine dry bread crumbs
2 cloves garlic, crushed
2 tbsp. minced parsley
2 tsp. minced fresh oregano or 1 tsp. dried
3 tbsp. olive oil
1/8 tsp. pepper

Preheat broiler. Make beds of rock salt in 4 (8 or 9 inch) pie pans and dampen slightly with water; heat, uncovered, in oven 5 minutes while broiler preheats. Arrange 6 clams in each pan, pushing down into hot salt so they won't tip. Mix remaining ingredients and spoon enough on each clam to cover. Broil 5 inches from the heat 3 to 4 minutes until lightly browned.