Baked Stuffed Clams

Preheat oven to 400 degrees F (205 degrees C).

In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, garlic and celery and cook until translucent. Deglaze the pan with the white wine or vegetable stock. Stir in clams, oregano, parsley, juice of 1/2 lemon, and bread crumbs. Reduce heat to low, and slowly pour in reserved clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice. If the mixture is too wet, add more bread crumbs 1 tablespoon at a time. Season to taste with salt and pepper.

Fill each clean clam shell with the mixture, pressing tightly into the shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.) Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.