- Preheat oven to 325 degrees. Toss tomatoes with 1 tablespoon olive oil and season with salt. Bake on a foil-lined sheet pan until tomatoes are soft and begin to caramelize, 30 to 40 minutes. Set aside.
- Remove stems and seeds from Calabrian chiles and slice into thin rings. Place in a small bowl and stir in 2 tablespoons olive oil and 1 teaspoon oregano. Set aside.
- Heat remaining 2 tablespoons olive oil in a large, shallow skillet over medium heat. Add sliced garlic, chile flakes, and shallot and sauté until soft and fragrant, about 2 minutes. Add fennel and cook just until softened, about 3 minutes. Stir in wine. Bring to a simmer, then add prepared clams, hinge-side down. Cover skillet with a tight-fitting lid or foil and cook over medium-low heat until clams have opened, 8 to 10 minutes.
- Fold cooked tomatoes and lemon juice into skillet. Spoon some of the Calabrian chile-oregano oil generously over top (reserve some for those who like it spicy). Sprinkle with remaining oregano and parsley. Serve hot with crusty bread slathered with herb butter.
Combine all ingredients in a small food processor and pulse until evenly combined.
From Clams with a Kick.