Place rack in the middle position and preheat oven to 400°F. In a large mixing bowl, mix the chopped clams, half of the garlic, oregano, hot pepper flakes, salt, black pepper, olive oil, and about two tablespoons of chopped parsley.
Once fully mixed, add in three large tablespoons of the breadcrumbs and mix again. If the clam mix is still too wet, add a little bit of breadcrumbs at a time until the mix isn't wet anymore.
In a separate bowl, mix half a cup of breadcrumbs with the rest of the garlic and two tablespoons of olive oil. If breadcrumbs are too dry, add in a drizzle of olive oil at a time until the mixture doesn't look dry and holds together.
Take your clean clam shells and begin stuffing them with the clam mix and topping off with the breadcrumb mix. Place the shells on a baking sheet.
Pour about a glass of water onto the baking sheet, enough to cover just the bottom of the baking sheet. Place the baking sheet in the oven and cook for 15 minutes.
Remove the clams oreganata from the oven and serve with a sprinkle of fresh parsley on top and a side of hot sauce for topping. Salute and cin cin!