12 Littleneck Clams Scrubbed Clean
A Cup Of Dry White Wine (That You Would Drink)
A Minced Garlic Clove
A Tablespoon Of Diced Red Onion
A Tablespoon And A Teaspoon Of Olive Oil, Divided
1/3 Cup Of Cooked Arborio Rice
A Teaspoon Of Dried Oregano
A Teaspoon Of Finely Chopped Italian Parsley
A Tablespoon Of Panko Bread Crumbs
Sea Salt And Crushed Red Pepper Flakes, To Taste
Into a 12-14 inch shallow pan, add the olive oil, the red onion, the garlic, a pinch of crushed red pepper flakes, and a pinch of sea salt. Cook on medium high heat for two minutes. Add the the white wine and the clams. Cover the pan. Cook until all of the clams open. This will take about 7-10 minutes. Discard any clams that do not open after 10 minutes.
Remove the cooked clams from the shells. Finely chop the cooked clams and add them to the rice. Add the oregano and the parsley. Mix the the clam and rice mixture well. Taste and add more sea salt and/or crushed red pepper flakes, if desired. Spoon the rice and the clam mixture uniformly into each clam shell. Place an equal amount of bread crumbs on top of the rice in each clam. Drizzle a small amount of olive oil on top of the bread crumbs.
Preheat the oven broiler to high.
Place the filled clams under the broiler. Cook until the bread crumbs are crispy and golden brown. Serve with lemon wedges.