Cook clams in the oven at 425f until they slightly open - only a few minutes. Carefully open the clams with a butter knife and discard the top. Break the clam free from the shell then place it back in the shell. Set oven rack to the second highest level and turn the broiler to high.
In a bowl combine the breadcrumbs, salt, garlic, crushed red pepper flakes, parsley, oregano, lemon juice, 2 tablespoons extra virgin olive oil, and a 1/4 cup of clam juice. Mix well and taste test. Adjust salt and pepper if needed. If the breadcrumbs aren't moist enough add a bit more of the clam juice.
Pack the clams with the breadcrumb mixture. Seal the clams in tight so they stay moist during cooking.
Place the clams on a baking sheet and add the wine, remaining clam juice, and butter to the pan. Sprinkle a bit of the remaining breadcrumbs (no more than 2 tablespoons worth) into the clam juice. Drizzle extra virgin olive oil onto each clam and place sheet in the broiler for 5-7 minutes. Carefully watch the clams so that they don’t burn.
When they are nice and brown remove and plate the clams. Pour the pan juices into the dish around the clams for anyone to spoon on extra juice if they like. Also, serve with lemon wedges. Enjoy!