Baked Steamer Clams - Humboldt

36 steamer clams, scrubbed well

white wine (Chablis-like) (enough to cover bottom of pan to a 1" depth)

1 cup chicken broth

3 tablespoons olive oil

2 garlic cloves, minced

1 tablespoon dried oregano

1/2 cup Italian-style dry bread crumbs

1 tablespoon minced parsley

3 tablespoons grated Parmesan cheese

salt and pepper to taste

lemon wedges

rock salt

Place the clams in a large saute pan.  Pour enough white wine in pan to reach a depth of 1" (remaining wine can be poured into wine glass).  Add chicken broth.  Cover pan and bring to high heat, steaming clams just until they open.  As they open, remove from pan with slotted spoon.  Discard any unopened clams.  Remove the top shell from the clams and discard.  Loosen each clam from its bottom shell with spoon or knife so it can be picked up easily.  Strain the juices in the pan.  (We used a coffee filter.) Warm olive oil in a small pan, add garlic and oregano and cook over low heat for 2 minutes.  Remove from heat and stir in bread crumbs, parsley and Parmesan cheese.  Let cool. Pour rock salt into oven proof pan and place the clam halves securely in the salt.  Sprinkle the bread crumbs over the clams and drizzle with a few drops of the strained pan juices.  Season with salt and pepper. To serve:  preheat a broiler and broil the clams until light browned on top - about 5 minutes.  Serve with lemon wedges.