Open the clams, loosen each one from its shell, and reserve its liquid. Discard the top shells.
Place clams on the half shell on a baking sheet.
Strain the reserved clam juice and sprinkle it over the stuffing. Pour the remaining 2 tablespoons of wine into the bottom of the baking sheet. Preheat the broiler for about 5 minutes. Then broil the clams under high heat until the breadcrumbs begin to brown. Pour the liquid in the baking sheet over the clams and serve immediately.