12 Little Neck clams
1/2 c. fine dry bread crumbs
2 tbsp. minced fresh parsley
1 tbsp. olive oil
1 tbsp. dried oregano
6 minced garlic cloves

Open the clams, leaving each one on the half shell. Arrange in a shallow pan. Mix garlic, herbs and crumbs and divide among the clams. Dribble a few drops of oil on each clam. Bake in a preheated 400 degree oven for 8-10 minutes or in a broiler until browned. Serve hot. Makes 1 main dish serving or 3 appetizer servings.