Vongole 'reganate (Baked Clams With Oregano)

Preparation : Scrub the clams with a stiff brush and place them a deep pot with a tight lid. Pour in enough water to come 1 inch up the sides of the pot. Cover tightly and steam over medium heat just until the shells open slightly. Meanwhile, combine the parsley, garlic, parmesan cheese, oregano and pepper. Discard the top shells and arrange the clams in a baking dish. Divide the cheese mixture among the clams, sprinkle with oil and cover with bread crumbs. Bake in a 425F oven 10 minutes and serve very hot.