Preheat the oven to 375. Lightly mist a 12 cup standard muffin tin with cooking spray and set aside.

In a small mixing bowl, combine the bread crumbs, minced onions, oregano, parsley, garlic powder, salt and pepper and stir together.

In a large skillet, bring the olive oil over medium heat. When the oil is hot, add the bread crumbs mixture and stir to coat in the oil. Spread the bread crumbs across the bottom of the skillet and brown, stirring occasionally, until the mixture is golden and toasted. Remove the skillet from heat and add the contents of them cans of clams (the clams and their juices). Stir together until fully combined.

Push a wonton wrapper into the bottom of each of the sprayed cups in the prepared muffin tin. Using about half the clam mixture, spoon evenly into the wonton cups. Press another wonton wrapper on top to form a second layer and fill with the remaining clam mixture. Sprinkle the grated parmesan across the tops of the wonton cups.

Bake for 18-20 minutes until the wonton cups are golden and the contents are heated through.