Baked Clams

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Bread stuffings for clams are usually dry and stodgy. The potato in these baked clams makes them creamy and highlights their ocean brininess.

Start to Finish Time: 50 minutes

• 24 littleneck clams
• 1 russet potato, peeled, cooked, riced, and cooled
• 1/4 cup chopped scallion
• 1/4 cup (packed) chopped flat-leaf parsley
• 2 tablespoons grated Pecorino cheese
• 2 tablespoons olive oil
• 1 teaspoon crumbled dried oregano
• 2 cups kosher salt

Heat oven to 450