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Clams Oreganata

['2 garlic cloves, minced', '1/4 cup extra-virgin olive oil', '4 canned whole plum tomatoes, drained, seeded, and coarsely chopped', '2 tablespoons minced fresh oregano', '3 lb very small (1-inch) hard-shelled clams such as Manila clams or cockles, scrubbed well', '1/2 cup toasted bread crumbs', '1 teaspoon finely grated fresh lemon zest']

Cook garlic in oil in a deep 4- to 6-quart heavy pot over moderately low heat, stirring, until garlic is fragrant, about 1 minute. Stir in tomatoes and 1 tablespoon oregano and cook, stirring occasionally, until tomatoes break down, 4 to 5 minutes. Season with pepper. Add clams, stirring well to coat, then cover pot tightly and increase heat to moderately high. Cook, stirring once, until clams open, 5 to 7 minutes. (Discard any clams that have not opened after 7 minutes.)
While clams are cooking, toss together bread crumbs, zest, and remaining tablespoon oregano. Divide clams and pan juices among 8 shallow bowls, then sprinkle with bread crumbs. Serve immediately.

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