Baked Clams

Scrub and debeard the clams, if needed. Rinse under cold water.

In a large skillet over medium-high heat, add about 1/2-inch of water and bring to a boil. Add the clams, in a single layer if possible, and cook until the clams open. Carefully remove the clams from the skillet and let cool on a plate. When cool enough to handle, remove the clam from the shells. Finely diced the clam meat and set aside. Separate the clam shells in half, discarding the top halves.

Heat the oil in a skillet over medium-high heat. Add the onion and garlic and cook, stirring frequently, until the onion is lightly browned (do not let the garlic burn). Remove the pan from the heat.

Preheat the broiler.

Add the diced clams to the onions along with the bread crumbs, parsley, oregano, salt, and pepper. Mix well then divide the filling between the clam shell halves. Place the filled clam shells on a broiler pan or rimmed baking sheet. Sprinkle each with Parmesan cheese and a little lemon juice. Top each with some of the butter.

Place the broiler pan under the broiler and cook for 5 minutes or until golden brown.

Serve hot.