Saute in 1/2 stick butter:

1 heaping tbsp. of chopped onions
1 tsp. garlic powder or minced garlic
1 heaping tsp. of oregano
1 tbsp. chopped fresh parsley

When onions are yellow add 1/4 cup of cornflake crumbs, mix and simmer. Remove from burner and combine with 8 oz. can minced clams, including juice. Place in refrigerator covered for several hours. Spoon into clam shells; sprinkle with cornflake crumbs and Parmesan cheese. Bake at 375 degrees for 20 to 30 minutes.