• 24 each littleneck clams
• kosher salt
• 4 each ½" thick center slices of lemon, seeds removed

Oregano Mojo

• 8 oz fresh oregano, stems removed, finely chopped
• 1 cup extra virgin olive oil
• ¾ cup freshly squeezed lime juice
• 6 cloves garlic, peeled, split, germ removed, finely chopped
• kosher salt
• white pepper, freshly ground

Soffritto

• 1 cup celery, small dice
• 1 cup onion, small dice
• 1 cup extra virgin olive oil
• 2 tbsp kosher salt

Chorizo Breadcrumbs

• 1 lb unsalted butter
• 8 oz package palacios air-dried Spanish chorizo, small dice
• 3 tbsp soffritto
• 3 cups of day old sourdough bread, torn
• kosher salt
• white pepper, freshly ground

Prepare the Oregano Mojo

1. Combine all ingredients thoroughly 24 hours in advance. Store covered in refrigerator until ready for use. Can be prepared up to 7 days in advance

Prepare the Soffritto

1. Combine all ingredients in heavy pan and slowly simmer over low heat for 90 minutes stirring occasionally. Store covered in refrigerator until ready for use. Can be prepared up to 7 days in advance

Prepare the Chorizo Breadcrumbs

1. Melt butter over low heat in sauté pan. Add diced chorizo and slowly render down for about 5 minutes. Add soffritto and fold in bread. Season. Shake and stir until the bread begins to soften and absorb the butter
2. Transfer to food processor Coupe and pulse until well chopped and homogeneous. It should still be somewhat chunky. Transfer to refrigerator to cool and harden

To Complete

1. Preheat oven to 450 degrees
2. Pour a ¼" layer of kosher salt in a sauté pan and place in the oven. Carefully rinse and open clams discarding the top shell. Remove any pieces of shell that may have broken and disconnect the clam from the base of the shell. Place the opened clams on a sheet pan. Spoon ¼ tsp of your Oregano Mojo onto each clam. Next neatly crumble the chorizo breadcrumbs over the clams trying to evenly cover the clam.  Place the clams onto the preheated salt and roast for 7 minutes
3. Meanwhile, sear lemon slices over high heat with olive oil to caramelize. Split into half moons and pierce with cocktail fork. Remove the clams from the oven and serve on a bed a freshly warmed kosher salt. Arrange the lemons around the clams. Lastly, quickly flash with a torch and serve