16 clams
1/2 c. bread crumbs
1/2 tsp. dried oregano
2 tbsp. finely chopped Italian parsley
2 tbsp. Romano cheese
2 tbsp. olive oil
2 tbsp. safflower oil or other light oil
Black pepper, ground coarse
1/2 c. dry white wine

Open clams and loosen flesh from the shells, reserving the liquid. Using the bottom shells only; place open clams into a baking dish. Mix together the rest of the ingredients except the wine. Sprinkle the mixture generously over each clam.

Strain reserved clam juice and sprinkle over stuffed clams. Sprinkle half the wine over clams and pour the rest into bottom of the baking pan.

Broil under high heat of preheated broiler. When bread crumbs begin to brown, baste with the liquid in the baking dish and cook 30 seconds longer. Serve immediately.