INGREDIENTS
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1 cup warm water (100° to 110°), divided
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10 ounce bread flour (about 2 cups plus 2 tablespoons)
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1 package dry yeast (about 2 1/4 teaspoons)
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10 teaspoon olive oil, divided
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1/2 teaspoon kosher salt
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Cooking spray
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2 tablespoons yellow cornmeal
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2 tablespoons butter
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1/3 cup chopped shallots
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6 garlic cloves, minced
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1/2 cup dry white wine
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5 dozen small clams in shells, scrubbed
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1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
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1 tablespoon finely chopped fresh flat-leaf parsley
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1 tablespoon finely chopped fresh oregano