Savory Clams, Broiled on a Bed of Sea Salt

Name: Savory Clams, Broiled on a Bed of Sea Salt
Ingredients: 1½ sticks (12 tablespoons) butter, softened; 1 1/2 tablespoons minced garlic; 1/2 cup finely ground savory cracker crumbs such as Ritz or Breton whole wheat crackers); Up to ½ teaspoon cayenne pepper (or to taste); 1/2 cup minced herbs (mix chives and flat-leaf Italian parsley); 1 teaspoon aromatic dried oregano, crumbled; Freshly ground black pepper to taste; 3 tablespoons dry white wine (or use equal amounts of wine and strained fresh lemon juice to make 3 tablespoons); Coarse sea salt or rock salt or Kosher salt, as needed (use raw white rice as a substitute); 2 to 2 1/2 dozen little neck clams, shucked and placed in a plastic container, along with their nectar-Reserve half the shells and discard the rest.; 1 to 2 tablespoons freshly grated parmesan cheese, optional; Lemon wedges, as garnish

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If you love baked clams in restaurants, you’ll adore these! My rendition of this old time favorite, known as “clams oreganata” uses the broiler instead of the

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Ingredients

1½ sticks (12 tablespoons) butter, softened
1 1/2 tablespoons minced garlic
1/2 cup finely ground savory cracker crumbs such as Ritz or Breton whole wheat crackers)
Up to ½ teaspoon cayenne pepper (or to taste)
1/2 cup minced herbs (mix chives and flat-leaf Italian parsley)
1 teaspoon aromatic dried oregano, crumbled
Freshly ground black pepper to taste
3 tablespoons dry white wine (or use equal amounts of wine and strained fresh lemon juice to make 3 tablespoons)
Coarse sea salt or rock salt or Kosher salt, as needed (use raw white rice as a substitute)
2 to 2 1/2 dozen little neck clams, shucked and placed in a plastic container, along with their nectar-Reserve half the shells and discard the rest.
1 to 2 tablespoons freshly grated parmesan cheese, optional
Lemon wedges, as garnish