Have your fishmonger open the clams for you unless you prefer to do it yourself. Leave the clams on the half shell and refrigerate until ready to use.

Place an oven rack 8-inches (20 cm) from the broiler and preheat the oven for 15 minutes. 

Meanwhile, combine breadcrumbs, 1 tablespoon parsley, oregano, salt and pepper. Add the olive oil and toss the mixture with a fork until the crumbs are evenly coated. Add the broth and continue to mix until very well blended. The mixture should be quite wet.

Put approximately 2 heaping teaspoons of breadcrumb mixture on each clam. Smooth over the top, making sure that the edges are sealed. Using the edge of a teaspoon, cut ridges into the topping so that it is irregular, which will assist with browning and create texture.

Arrange the clams in a shallow pan and set under the broiler. Pour 1/8-inch (3 mm) cold water into the pan (to keep the clams moist while broiling) and broil for about 5 to 7 minutes or until the breadcrumb topping is well browned and crisp.

Place 4 clams on 6 serving plates. Garnish each plate with 1 lemon wedge, a parsley sprig and serve immediately.