Baked Clams Oreganata Crostini

1. Preheat oven to 350°F. Place baguette slices on a rimmed baking sheet.
2. Make the clam mixture: Drain the liquid from one can of Snow’s chopped clams into a measuring cup and set aside (you can discard the liquid from the other can). In a small mixing bowl, add drained chopped clams, cream cheese, mozzarella cheese, garlic, and black pepper and mix until well combined.
3. Make the breadcrumbs: In a medium-sized mixing bowl, add all breadcrumb ingredients besides clam juice and mix until well combined. Pour in clam juice, a little at a time, until the mixture resembles wet sand and clumps together in your fingers (I usually need to add all the juice).
4. Assemble: top each baguette slice with 1 tbsp. of clam mixture. Then, top each with 1 tbsp. of breadcrumb mixture, pressing breadcrumbs into the clam mixture to completely cover the top. Drizzle with extra olive oil, then bake crostinis for 25-30 minutes, or until the breadcrumbs are golden brown.
5. Top crostinis with red pepper flakes and chives. Serve alongside fresh lemon wedges.