Cook clams at 425°F until slightly open, then carefully open and discard top shells.

Mix breadcrumbs, salt, garlic, red pepper flakes, parsley, oregano, lemon juice, 2 tbsp olive oil, and 1/4 cup clam juice.

Pack clams with breadcrumb mixture, ensuring they're tightly sealed.

Place clams on a baking sheet, add wine, remaining clam juice, and butter to the pan.

Sprinkle a bit of breadcrumbs into the pan, drizzle olive oil on each clam, and broil for 5-7 minutes.

Plate clams when golden brown, pour pan juices around them, and serve with lemon wedges.