Stuffed Clams

8 clams in shells, scrubbed (1 pound)
½ tablespoon cornmeal
½ teaspoon olive oil
¼ cup finely chopped onion
¹⁄³ cup finely chopped shallots
¼ cup finely chopped celery
2 cloves garlic, crushed 
2 tablespoons finely chopped fresh parsley, plus fresh leaves for garnish (optional)
½ teaspoon grated lemon zest
¼ teaspoon dried oregano 
¼ teaspoon dried thyme 
¼ cup fresh bread crumbs, toasted 
¼ teaspoon salt
¹⁄8 teaspoon ground black pepper
Dash of ground red pepper

Place clams in a large bowl, and cover with ½ cup of cold water. Sprinkle with cornmeal, and let stand for 30 minutes. Drain and rinse.
Bring 2 cups of water to a boil in a large Dutch oven. Add the clams, cover, and cook for 4 minutes, or until shells open. Remove the clams from the pan, reserving 1 cup of the cooking liquid. Discard any unopened shells. Allow clams to cool, and then remove meat, chop, and set aside. Reserve eight large shell halves.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, celery, and garlic; sauté for 3 minutes. Add clam meat, chopped parsley, lemon zest, oregano, and thyme; sauté for 1 minute. Remove from heat. Stir in bread crumbs, salt, black pepper, and red pepper. Add the reserved cooking liquid, stirring until dry ingredients are moistened.

Preheat oven to 350°F. Divide the bread crumb mixture evenly among the eight clam shell halves, pressing mixture gently into shells. Arrange the stuffed shells on a baking sheet, and bake for 20 minutes. Garnish with fresh parsley, and serve hot.
Makes 4 servings (2 stuffed shells per serving).