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1
Place the clams in a bowl of cool water with a few big pinches of salt and a handful of cornmeal or flour.
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2
Leave in the refrigerator for at least 3 hours or overnight so that the clams will purge themselves of sand or other foreign matter.
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3
Scrub the clams to remove exterior dirt, and place them in a bowl of very hot water for 5 to 10 minutes to facilitate opening them.
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4
Meanwhile, preheat a broiler.
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5
In a mixing bowl, combine all the ingredients for the topping and mix well.
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6
Working over a bowl to catch any clam juice, insert a clam knife or a small, sturdy paring knife between a clams shells and, with a horizontal movement, open the clam, thrusting the blade toward the muscle on the base of the shell.
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7
Detach the flesh from the shell cavity to make it easier to lift out when eating.
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8
Leave the whole clam meat in one of its shells and discard the other shell.
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9
Repeat with the other clams.
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10
Spoon an equal amount of the topping atop each clam.
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11
Drizzle a little of the clam juice from the bowl over the topping, then sprinkle lightly with a little wine to keep the clams moist and prevent them from burning.
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12
Place the clams in a flameproof baking dish and place the dish 9 inches from the broiler.
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13
Broil for about 6 minutes, watching carefully to be sure the topping does not burn.
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14
If it browns too quickly, move the rack farther from the flame and add a little more clam juice or wine to the top of the clams before returning them to the oven.
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15
Serve hot with lemon wedges.
