Pre-heat oven to 400°F.
Bring a medium-large pot of water to just a boil.
Carefully add the clams to the water and once the clams have opened, immediately remove with a slotted spoon. Discard any clam that does not open.
Gently loosen the clam from the shell and discard the top shell.
Place the clams in a shallow baking dish and spoon 2 tablespoons of clam juice over each one. The juice will spill over, which is good.
Press about 1 teaspoon of the bread crumbs on top of each clam with your fingers.
Sprinkle an additional 1/2 teaspoon of the crumbs on each clam.
Scatter the garlic around the clams.
Sprinkle the grated cheese over the clams and then drizzle with olive oil.
Place the dish in the oven and bake for 15 minutes, or until the bread-crumb topping is crispy.
Turn the broiler on high and broil the clams for 2 to 3 minutes, or until lightly browned (Keep an eye on them, don't let them burn!).
Serve with the lemon haves and the pan sauce spooned over the clams.