24 clams (littleneck size), opened and left in the half shell
¾ c. soft bread crumbs
¼ tsp. freshly ground black pepper
¼ tsp. cayenne pepper
5 Tbs. chopped parsley
4 to 6 Tbs. olive oil
1 clove garlic, minced
Preheat oven to 500 degrees F. Partially fill a shallow baking dish with rock salt. Set the half-shell clams on the salt. Mix the bread crumbs, black pepper, 3 Tbs. parsley and the cayenne pepper. Spoon this mixture over the clams. Mix the oil and garlic thoroughly; pour over each clam. Bake for 10 minutes. If the crumbs have not sufficiently browned, place the dish under the broiler ’til golden. Sprinkle clams with remainder of parsley and serve immediately. Yield: 6 to 8 servings.