24 scrubbed clams
2 T. salt
2 T. cornmeal
1/2 tsp. dried oregano
1/2 tsp. dried basil
3/4 C. olive oil
1/3 C. red wine vinegar
1/4 C. minced garlic
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/2 tsp. pepper

Place clams in a large stockpot. Add water to cover. Stir in salt and cornmeal. Let stand 2-3 hours. Remove clams and discard liquid. Combine clams with remaining ingredients in a baking pan. Bake at 450 degrees until clams open. Transfer to serving dish.