1 c. seasoned bread crumbs
4-6 cloves garlic
1 tsp. basil
1/3 c. Romano cheese (grated)
12 top neck clams
1/3 c. olive oil

1. In bowl combine bread crumbs, the garlic (crushed), basil and Romano cheese. Mix thoroughly.

2. Shuck the clams leaving in shell (as if ready to serve raw).

3. Sprinkle the mixture from Step #1 over the clams. Cover fully.

4. Drop 2 to 3 drops of olive oil on top of clams with mixture.

5. Broil until topping is slightly toasted.