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STUFFED CLAMS 
24 clams, scrubbed & steamed
3 1/2 oz. butter, melted
2 oz. dry white bread crumbs
2 garlic cloves, crushed
2 tbsp. finely chopped fresh parsley
1/2 tsp. salt
1/2 tsp. pepper
2 parsley sprigs

Remove and discard the upper clam shell halves, leaving the flesh in the bottom shell halves. Set the clams aside. Preheat the broiler to medium high.

In a small mixing bowl, combine the butter, bread crumbs, garlic, chopped parsley, salt and pepper.

Sprinkle the mixture evenly over each clam, pressing the mixture down lightly over the clam flesh with your fingertips.

Place the clams, flesh sides up, in a large flameproof dish, in one layer if possible. Place the dish under the broiler and broil the clams for 5-06 minutes, or until the topping is golden brown. Remove the dish from the heat. Garnish with the parsley sprigs and serve.

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