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1
Preheat the oven to 350 degrees F.
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2
Scrub the clams under cold running water.
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3
Pry them open and rinse out any sand or grit.
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4
Gently separate the top and bottom shells, loosening and allowing the clam to divide, with some remaining on the top shell and some remaining on the bottom shell.
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5
Use a knife to loosen the clam in the shell, removing any sand or grit that may have been under the clam.
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6
All of the clams may not divide evenly between the top and bottom shell.
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7
Cut these clams into small pieces and distribute among the other shells.
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8
You should have at least 16 clamshell halves to fill and bake.
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9
Arrange the clam-filled shells on a baking sheet and set aside.
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10
In a small bowl, toss together the bread crumbs, parsley, and garlic.
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11
Use a fork to stir the olive oil into this mixture.
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12
It should be moist but not oily.
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13
Set aside.
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14
Fill each clam with a portion of the topping mixture, spreading it evenly over the clam to the edge of the shell.
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15
The filling should be about 1/8-inch thick.
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16
Bake until the topping begins to brown slightly, about 5 minutes.
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17
Remove from the oven and adjust oven temperature to broil.
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18
Place the clams under the broiler and cook until golden brown, about 2 minutes.
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19
Serve immediately.
