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BREAD CRUMBS: Unless you make your own bread crumbs, you won't be following Rao's kitchen tradition.
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Use the finest quality Italian bread you can find.
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Allow it to dry for at least 2 days, then grate, using a handheld grater or a food processor fitted with a metal blade.
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Shake and push the bread crumbs through a medium strainer to get an even texture.
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BAKED CLAMS: Have your fishmonger open your clams if you are not comfortable doing the job yourself.
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Leave the clams on the half shell and refrigerate until ready to use.
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Place broiler tray on the lowest rack and preheat broiler.
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Combine bread crumbs, parsley, garlic, oregano, and salt and pepper.
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Add olive oil and toss mixture until crumbs are evenly coated.
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Add the broth and continue to mix until very well blended.
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The mixture should be quite wet.
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Put approximately 1 heaping teaspoon of bread crumb mixture on each clam.
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Smooth over the top, making sure that the edges are sealed.
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Using the edge of a teaspoon, cut ridges into the topping.
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Pour 1/8-inch cold water into a cookie sheet with sides (to keep the clams moist while broiling) and broil for about 7 minutes or until the bread crumb topping is well browned and crisp.
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Put 6 clams on each of 6 small, warm serving plates.
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Garnish each plate with 1 lemon wedge and parsley sprig and serve.
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Note: This dish requires a definite oregano taste, so you should sample as you add the herb, keeping in mind that dried oregano varies tremendously in intensity.
