Pre-heat the oven to 450 degrees. Wash and scrubbed the clams and place in a single layer on a sheet pan. Place in the oven for only 2-3 minute, just enough to loosen the clams so they will easily open.
Remove clams from oven and with a butter knife, pry open the clams over a bowl to catch all the juice that comes out. Once open, loosen the clam in its shell by sliding the knife under it.
Preheat the broiler and adjust the rack to the top shelf.
In a medium bowl mix together the bread crumbs, oregano, parsley, garlic, grated cheese, reserved strained clam juice, olive oil, and black pepper.
Pack each clam with the bread crumb mixture. Place the clams back on the sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are brown and crispy.