Food Network offers a recipe for baked clams oreganata by Anne Burrell. The recipe involves topping clams with a seasoned bread crumb mixture and baking the clams for about 5 to 6 minutes under a broiler.
Preheat an oven to 450 degrees Fahrenheit. Bake 1 dozen scrubbed littleneck clams for about three minutes until they open slightly. Next, pry the clams open, discard the top shells and separate the clam meat from the bottom shells while leaving them there.
Preheat a broiler, and set an oven rack to the top shelf. Combine 1 cup of plain bread crumbs, 2 cloves of smashed and chopped garlic, 2 tablespoons of finely chopped Italian parsley, 2 tablespoons of finely chopped oregano leaves and a pinch of red pepper flakes with some salt and 2 to 3 tablespoons of olive oil. Mix well, and add 1/2 to 3/4 cup of chicken stock until the mixture is wet. Taste and adjust seasonings as necessary.
Firmly pack some of the mixture into each of the clam shells. Transfer the shells to a rimmed baking tray with about 1/2 cup of water in the bottom. Set the pan on the top rack under the broiler, and bake for five to six minutes. Take the clams out when the bread crumbs are browned and crispy.