1 ounce fresh Parmesan cheese, grated (about 1/4 cup) Add the bread crumbs, reserved bacon, oregano, red pepper flakes, cheese, sautéed vegetables, and chopped clams. Mix well. Fill the clamshells with this mixture and place them on a baking sheet. Sprinkle with the parsley and drizzle with the remaining oil. Bake at 204°C (400˚F) until browned; about 5 minutes. Heat the oven to 450 degrees. Meanwhile, let the clams cool until they’re safe to handle. Working one at a time over the bowl, pry the top shell off of the clam, twisting at the hinge to help if needed. Place a single cube of butter on top of the clam, still attached to the bottom shell, and cover with a heaping teaspoon of the bread crumb mixture. Place the stuffed clam onto a rimmed baking sheet and repeat with the remaining clams.