I have a fairly good recipe for baked clams oreganata, but I remember having these in a restaurant in Brooklyn when I was a kid (at Ruggerio's on Flatbush Ave.), and the clams were served in a dish that had a garlicky sauce that was soooo good with crusty Italian bread. The clams I make don't have anything like that, and I don't know how to modify my recipe to end up with some pan sauce. What I essentially do to make this dish is shuck the clams, remove the top shell, stuff them with a mixture of bread crumbs, oregano, garlic, crushed red pepper and olive oil, and bake them. I've thought of simply adding more olive oil and garlic to the baking pan, but I don't know if that's really the answer. Can anyone offer a suggestion? Thanks!