Clams with Oregana and Harissa

Ingredients:

• A dozen small clams, washed
• 1/4 cup Italian breadcrumbs, or as needed
• 2 tbsp finely chopped fresh parsley + extra for serving
• 1.5 tbsp extra-virgin olive oil
• 1 tbsp fresh oregano leaves, chopped
• 2 tsp harissa
• 1 teaspoon white miso paste
• A pinch of cayenne pepper
• 2 cloves garlic, finely grated
• 4 green onions, thinly sliced
• 2 tablespoons chicken broth
• 2 tablespoons white wine, such as Sauvignon Blanc
• Coarse sea salt, black and pink peppercorns, for serving

Preparation:

1. Preheat oven to 245°C.
2. Place the clams in a small skillet and place in the oven. Bake until just opened, 8-10 minutes. Discard any unopened clams. Open the remaining clams completely. Remove the top shells and discard, returning the clams to the lower, deeper shells.
3. In a bowl, combine the breadcrumbs, parsley, olive oil, oregano, harissa, miso, cayenne pepper, garlic, half of the green onion, and salt and black pepper to taste. Stir in the broth and white wine until the filling resembles wet sand. Add more breadcrumbs if needed. Sprinkle the clam halves with the filling.
4. Place the shells on a baking sheet and bake until the breadcrumbs are golden brown, 15-18 minutes. Transfer the clams to a plate and sprinkle with coarse salt and peppercorns. Garnish with chopped parsley and the remaining green onions and serve.