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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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- Clams Oreganata
- (Vongole Oreganata)
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- Ingredients:
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- 2 garlic cloves, minced
1/4 cup extra virgin olive oil
4 canned whole plum tomatoes, drained, seeded and coarsely chopped
2 tablespoons minced fresh oregano
3 lbs very small (1-inch) hard-shelled clams such as Manila clams or
cockles, scrubbed well
1/2 cup toasted bread crumbs
1 teaspoon finely grated fresh lemon zest
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- Directions:
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- Cook garlic in olive oil in a deep 4 to 6 quart heavy pot
over moderately low heat, stirring, until garlic is fragrant, about 1
minute.
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- Stir in tomatoes and 1 tablespoon oregano and cook,
stirring occasionally, until tomatoes break down, 4 to 5 minutes. Season
with pepper.
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- Add clams, stirring well to coat, then cover pot
tightly and increase heat to moderately high.
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- Cook, stirring once, until
clams open, 5 to 7 minutes. (Discard any clams that have not opened
after 7 minutes.)
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- While clams are cooking, toss together bread crumbs,
zest and remaining tablespoon oregano.
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- Divide clams and pan juices
among 8 shallow bowls, then sprinkle with bread crumbs.
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- Serve
immediately. Serves 8.
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- Note: Larger hard-shelled clams such as
littlenecks (2 to 2 and 1/2 inches in diameter) can be used, but cooking
time will increase to 8 to 10 minutes.
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