For the clams, keep the juice from TWO of the cans and drain the juice from the third can. Reserve it in case you need it later.
Preheat oven to 350° F. Lightly spray a small casserole dish with olive oil.
Heat your olive oil in a medium sized skillet. Sauté your shallot and garlic for 4 minutes on low heat. You don't want to brown them. Turn off the heat on the burner and add in the clams and juice, parmesan, Sriracha, lemon, seasonings, salt and pepper to taste and mix. Add the breadcrumbs and stir to combine. Mixture should resemble globby wet sand. If its too dry, add a little of the reserved clam juice to the mixture to get the texture.
Transfer your mixture to the prepped baking dish and evenly spread out - top with shredded cheese. Bake for 30 minutes and then broil if necessary to get that golden crust. Serve immediately with more lemon, chips, crackers or french bread.