Scrub the clams clean with a brush or clean sponge and give them a rinse.
Heat the olive oil in a large pan (do NOT use your best nonstick pan for this as the clams might scratch it). Add the minced garlic and cook over medium heat for 2-3 minutes, or until the garlic starts to brown. Don't let it burn.
Add the fresh oregano and dried oregano, and cook for another minute, or until the oregano gets fragrant.
Add the black pepper, dry white whine, chicken broth, and lemon juice. Add red pepper flakes, if using. Stir. Add the clams, bring the liquid to a boil, cover tightly with a lid, and steam for 5-7 minutes, or until all the clams have opened. Discard any clams that did not open.
Grab a clean pan and add the olive oil, Italian breadcrumbs, and dried oregano to the pan. Cook over medium heat for 2-3 minutes, stirring frequently, or until the breadcrumbs get toasted and start to brown slightly. Remove from heat immediately. Use a spoon to add about ½ - 1 teaspoon toasted breadcrumbs to each open clam.
Squeeze fresh lemon juice all over the clams. Serve clams immediately with a warm toasted baguette or other favorite bread for dipping into the sauce.
Serve with a toasted baguette for dipping into the sauce, or toss some pasta in the lemony garlicky sauce!The nutrition facts are estimated assuming 2 dinner servings and do not include bread.