MAKE THE BREADCRUMB FILLING. In a small saucepan, combine the butter, oil and garlic.

Cook over medium heat until the butter is melted and the garlic is fragrant; remove from the heat and let steep for 5 minutes.

Meanwhile, combine the breadcrumbs, pecorino and parsley; stir to combine.

Add the butter mixture to the breadcrumbs and stir to combine.

MAKE THE CLAMS. Preheat an oven to 450 degrees.

Meanwhile, in a large stock pot, add 2 cups of water.

Add the wine, parsley, garlic, and Worcestershire.

Cover and bring to a boil over high heat.

Add half the clams and cook, covered, until they open, about 5-10 minutes. Remove the clams as they open to avoid overcooking them. *SEE NOTE

Remove the clams from the cooking liquid and repeat with the remaining clams.

Strain the steaming liquid through a fine mesh strainer fitted with a coffee filter; reserve.

Once cool enough to handle, rinse the clams under cold water to remove any grit.

Twist the shell to separate the two halves. Discard the empty shells.

Place the shell containing the clam onto a sheet pan.

Spoon the breadcrumb mixture over the clams, filling each generously.

Carefully add a ½ cup of the served liquid onto the sheet pan.

Bake until lightly golden brown, about 6 minutes.

Transfer to a serving dish, drizzle with the oil and some of the hot poaching liquid.