Preheat your oven to 375°F (190°C).

Rinse the clams in cold water, scrubbing the shells to remove any dirt or sand.

Steam the clams just until they open. Discard any that do not open.

Remove the clam meat, chop it coarsely, and set aside the shells.

Clams should be alive when you buy them; tap on an open shell, and if it doesn’t close, discard it.

In your skillet, heat the olive oil over medium heat.

Sauté the garlic until fragrant, about 1 minute.

Add the bread crumbs, Parmesan, parsley, oregano, and red pepper flakes. Stir until the crumbs are golden.

Remove from heat and mix in the lemon zest and melted butter.

Always taste your stuffing before filling the clams to ensure it’s perfectly seasoned.

Spoon the stuffing mixture back into the half shells.

Place the stuffed shells on the baking sheet.

Bake in the preheated oven for about 10 minutes, or until the topping is golden and crisp.

Baking times may vary slightly depending on your oven, so keep an eye on them!