Add olive oil and toss mixture until crumbs are evenly coated. Combine bread crumbs, parsley, garlic, oregano, and salt and pepper. Place broiler tray on the lowest rack and preheat broiler. Leave the clams on the half shell and refrigerate until ready to use. Shake and push the bread crumbs through a medium strainer to get an even texture.īAKED CLAMS: Have your fishmonger open your clams if you are not comfortable doing the job yourself. Allow it to dry for at least 2 days, then grate, using a handheld grater or a food processor fitted with a metal blade. Use the finest quality Italian bread you can find. BREAD CRUMBS: Unless you make your own bread crumbs, you won't be following Rao's kitchen tradition.
