Crumb-Topped Clams

Directions

1. Spread salt onto a cast-iron 15x10x1-in. baking pan or other ovenproof metal serving plater. Shuck clams, leaving clams and juices in bottom shells. Arrange in prepared platter; divide juices among shells.
2. In a small bowl, mix dry bread crumbs, chicken broth, parsley, oil, garlic, oregano and pepper; spoon over clams. Sprinkle with panko bread crumbs.
3. Broil 4-6 in. from heat until clams are firm and crumb mixture is crisp and golden brown, 6-8 minutes. Serve immediately with lemon wedges.