To make baked clams oreganata, remove the top shells, make a stuffing of bread crumbs and spices, pack the stuffing on top of the clams, and bake them for five or six minutes. This recipe yields 12 stuffed, baked clams.
Preheat the oven to 450 degrees Fahrenheit. Scrub 12 littleneck clams, place them on a baking sheet, and warm them in the oven for several minutes, until the shells open slightly. Remove the baking sheet, pry open the clams, and disconnect the top halves of the shells. Scoop the clams out of their shells, and then replace them. Set the clams aside, and preheat the broiler.
Put 1 cup white bread crumbs in a large mixing bowl. Smash 2 peeled garlic cloves with the flat part of a knife, chop them, and add them to the bowl. Sprinkle 3 tablespoons minced fresh oregano and 2 tablespoons minced fresh parsley over the crumbs, and then add 1 pinch red pepper flakes. Add a dash of salt and 2 to 3 tablespoons olive oil, and toss the ingredients together. Stir in 1/2 cup chicken stock, and stir the filling. If it is very dry, add up to 1/4 cup more stock.
Taste the filling, and adjust the seasoning to your taste. Pack the filling over each clam. Set the filled clams on a rimmed baking sheet, pour 1/2 cup of water around them, and broil the clams for five to six minutes.