18 to 24 cherrystone clams
1/4 lb. butter at room temperature
3 tbsp. finely chopped shallots
1 tsp. finely minced garlic
1/4 c. finely chopped parsley
1 tbsp. chopped fresh basil or half the amount dried
1 c. bread crumbs
8 tbsp. grated Parmesan cheese
2 tbsp. dry white wine
1/4 c. prosciutto or other ham, finely chopped
1/8 to 1/4 tsp. red pepper flakes
Salt and freshly ground pepper
2 tbsp. olive oil

Preheat the oven to 425 degrees. Open the clams. Remove the clams. There should be about 1 cup. Reserve 24 shells for stuffing. Process the clams briefly in a food processor. Do not over-process or the clams will become liquid.

In a saucepan, combine the clams with the butter, shallots, garlic, parsley, basil, bread crumbs, 6 tablespoons of the cheese, wine, prosciutto, pepper flakes, salt and pepper to taste. Stuff the reserved clam shells with the mixture, smoothing over the top.

Sprinkle the remaining 2 tablespoons of cheese over the top. Arrange the clams on a shallow baking dish. Sprinkle with the olive oil.

Place in the oven and bake 15 minutes. Run the clams briefly under the broiler for a final glaze. Makes 4 to 8 appetizer servings.