Parmesean Stuffed Little Necks

So my cousin lives on the Island and sometimes he brings us clams! Well this last time we ordered a whole bushell.... That's a lot of clams! I had no idea what to do with them all, so I made chowder, stuffed clams and Joe and the kids and family and friends ate the rest of them steamed or raw.

What you need:

About 2 dozen little necks

1/2 cup parmesean cheese, grated

1 cup bread crumbs

2-3 Tbls oregano, finely chopped

2-3 Tbls parsley, finely chopped

3 cloves garlic, chopped

1/2 cup chicken stock

2-3 Tbls olive oil

red pepper flakes to taste

Preheat the oven to 450.
Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. Don't cook them!
Using a butter knife pry the clams open and remove the top shell. Pull the clam away from the bottom shell and place it back in the bottom shell.

Preheat the broiler.

In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed.

Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist.

Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes until the bread crumbs are brown and crispy.