<a href="http://4.bp.blogspot.com/_0mNacsCO8PI/Sy0LTeo3XII/AAAAAAAAAD0/qlIEAkn19bY/s1600-h/IMGP5404%5B1%5D.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_0mNacsCO8PI/Sy0LTeo3XII/AAAAAAAAAD0/qlIEAkn19bY/s320/IMGP5404%5B1%5D.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5416998356066458754" /></a><br />In the 1970's, my mom attended a classic French cooking school called Dumas Pere.  During these classes, several of the students joined together to form a gourmet dinner party group.  As an infant, I was allowed to attend these parties; I have a little chuckle each time I see the picture of my dad holding a bulbous Bordeaux glass up to my tiny newborn nose so that I might appreciate the aromas of what I am sure must have been a very elegant wine.  As I got older -- read more annoying -- I usually watched T.V. upstairs and came down only to sample desserts.  Desserts were always my favorite part -- occasionally, I would wait until the next day to wolf down the leftover cake or tart as my breakfast before anyone else was awake.  Eventually, I began to take more interest in their soirées.  I even tried to replicate a fancy dinner for my parents as a surprise when they had left me home to babysit my brother.  Oh, I do pity them for having to smile and choke down whatever atrocity my 10 year old self managed to throw together.  By the time I could really participate in these dinners, the group had shrunk to only four.  Luckily, it was my favorite four: my parents plus Jerry and Madelyn.  <br /><br />In their most recent dining adventures, there has been one consistently present dish; Caesar's clams.  Caesar, Madelyn's father, created a recipe for baked clams that is at once both simple and exquisite.  They served them on Christmas Eve -- just before a big bowl of cioppino.  It's classic -- nothing fancy here.  Classics endure for a reason.  You'll know why if you try it.  I made them for our holiday party this week, and they were a hit.  So, thank you, Maddy, for years of inspiration and support.  And, many, many thanks for sharing your dad's recipe.<br /><br />If I were to make this recipe, I might change a few things.  For example, I like to make and season my own bread crumbs.  However, the recipe is just right, just as it is.<br /><br />2 dozen little neck clams<br />2 teaspoons dried oregano<br />1 tablespoon garlic powder<br />1/2 cup Progresso Italian bread crumbs<br />olive oil, to taste<br />lemon wedges and parsley sprigs, for garnish<br />hot sauce, to taste<br /><br />1.  Set the oven at 375 degrees.  Have on hand a baking sheet lined with aluminum foil.<br />2.  In a microwave on medium power, heat the clams for 30 seconds or until they begin to open.  (You may also do this on the stove in a heavy bottomed sauce pot.)  Either way, you don't want to cook the clams, merely open them.<br />3.  Carefully shuck each clam, discarding the top shell and loosening the clam from the bottom shell.  Place on the baking sheet.<br />4.  Top each clam with oregano, garlic powder, and bread crumbs.<br />5.  Drizzle the olive oil over the top.<br />6.  Bake for 5 to 10 minutes, or until the breadcrumbs are golden brown.<br />7.  Garnish with lemon and parsley.  Season with hot sauce, if you like.<br /><br />These photos are courtesy of my mom.  She's pictured on the right; Maddy is on the left.<br /><br /><a href="http://1.bp.blogspot.com/_0mNacsCO8PI/Sy0LHv63Z0I/AAAAAAAAADs/5pPJnLtx5tQ/s1600-h/IMGP5380%5B1%5D.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_0mNacsCO8PI/Sy0LHv63Z0I/AAAAAAAAADs/5pPJnLtx5tQ/s320/IMGP5380%5B1%5D.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5416998154546931522" /></a>