16 Clams; littleneck
Or mussels
1/2 cup Bread crumbs
1/2 tsp Dried oregano
1 Tbsp Italian parsley; minced
2 Tbsp Parmesan cheese; freshly grated
Or Pecorino
3 Tbsp Olive oil; good quality
4 Tbsp Dry white wine; or vermouth
Salt and pepper; freshly ground
Or hot pepper flakes; to taste

Inspect the
clams and discard any clam that is not completely closed or do not close
when dropped into cold water. Open the clams, loosen each one from its
shell, and reserve its liquid. Discard the top shells. Place clams on the
half shell on a baking sheet. Combine the breadcrumbs, oregano, parsley
cheese, olive oil, 2 tablespoons of the wine, and salt and pepper to taste,
and sprinkle a generous amount of the stuffing over the top of each clam. S
remaining 2 tablespoons of wine into the bottom of the baking sheet. Preheat
the broiler for about 5 minutes. Then broil the clams under high heat until
the breadcrumbs begin to brown. Pour the liquid in the baking sheet over t
clams and serve immediately.