12 little neck clams
2 c. bread crumbs
2 tsp. oregano
1/4 tsp. black pepper
1/2 tsp. salt
3 cloves garlic, chopped fine
1 c. olive oil
1 tbsp. parsley
Lemon wedges
1/4 c. water

Open the clams, saving the juice. Mix together the bread crumbs, oregano, pepper, salt and garlic. Moisten the mixture with 1/4 to 1/2 cup of olive oil. Stuff clams with this mixture. Place in baking pan. Sprinkle with remaining oil. Add remaining juice and water into pan. Bake at 350 degrees for about 20 minutes. Serve with lemon wedges. Preheat oven 350 degrees. Serves 2 to 3.