• 1 x garlic clove chopped
• 1/8 c. extra-virgin extra virgin olive oil
• 2 x canned whole plum tomatoes liquid removed, seeded,
•     and coarsely minced
• 1 Tbsp. chopped fresh oregano
• 1 1/2 lb very small (1") hard-shelled clams scrubbed well
•     (such as Manila clams or possibly cockles)
• 1/4 c. toasted fresh bread crumbs
• 1 tsp finely-grated fresh lemon zest

Directions

1. Cook garlic in oil in a deep 4- to 6-qt heavy pot over moderately-low heat, stirring, till garlic is fragrant, about 1 minute. Stir in tomatoes and 1/2 Tbsp. oregano and cook, stirring occasionally, till tomatoes break down, 4 to 5 min. Season with pepper. Add in clams, stirring well to coat, then cover pot tightly, and increase heat to moderately-high. Cook, stirring once, till clams open, 5 to 7 min. (Throw away any clams which have not opened after 7 min.)
2. While clams are cooking, toss together bread crumbs, zest, and remaining 1/2 Tbsp. oregano. Divide clams and pan juices among 4 shallow bowls, then sprinkle with bread crumbs. Serve immediately.
3. This recipe yields 4 appetizer servings.