Fresh bread crumbs
1 1/2 dozen hard shelled, med. fresh clams (littleneck, cherrystone)
1/4 lb. butter
1/2 onion, chopped
2/3 c. flour
2 c. milk
1/2 c. clam juice
1/2 tsp. nutmeg
2 tbsp. parsley, chopped
Dash red pepper
2 tbsp. melted butter

Make bread crumbs in blender using about 3 pieces of bread. Set aside.

Cook clams in a little water, saving a bit of juice and shells. Chop clams, a few at a time, by just clicking the blender on and off. Use a bit of juice if necessary. Make a thick roux of melted butter and flour with the onion mixed in the butter. Add milk to make a cream sauce. Add the chopped clams and nutmeg, parsley and red pepper. Freeze at this point if desired. If to be served the same day, chill, as stuffing is more easily done when cold.

Stuffed scrubbed clam shells with mixture and top with bread crumbs which have been tossed in 2 tablespoons butter. Bake at 375 degrees until brown.