Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16                    clams -- littleneck
                        OR mussels
     1/2  cup           bread crumbs
     1/2  teaspoon      dried oregano
   1      tablespoon    Italian parsley -- minced
   2      tablespoons   parmesan cheese -- freshly grated
                        -- OR pecorino Romano
   3      tablespoons   olive oil -- good quality
   4      tablespoons   dry white wine -- or vermouth
                        salt and pepper
                        OR hot pepper flakes -- to taste

Preparation:

Inspect the clams and discard any clam that is not completely closed or doe 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. Spread 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 the clams and serve immediately.