Ingredients
4 dozen littleneck clams, rinsed well
4 tablespoons butter
2 tablespoons olive oil
1/2 cup white wine
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1/2 teaspoon fresh oregano, chopped
Preheat oven to 350 degrees F.
Place clams in a baking pan with sides on middle rack of oven.
Roast for approximately 10 minutes checking every few minutes for clams that have popped open.
Carefully remove open clams to a serving dish, reserving juices in shell. Keep warm. While clams roast, melt butter in medium pan.
Add olive oil, wine, garlic, parsley and oregano and bring to simmer.
Spoon herb butter over cooked clams and serve.
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