2 dozen Littleneck or Manila clams, shucked
1/3 cup fresh bread crumbs
2 – 3 Tbsp. minced flat-leaf parsley
1 – 2 cloves garlic, minced
1/8 tsp. red chile flakes
1 Tbsp. olive oil

Preheat an oven to 400°F. Set shucked clams on the half-shell (be sure to scrape off any clam that clings to the other side of the shell into the side you’re cooking – you want all that meat!) on a baking sheet or in a baking dish. In a small bowl, combine the bread crumbs, parsley, garlic, and chile flakes. Drizzle with olive oil and combine again. Distribute the stuffing evenly on the clams. Bake for 10 to 12 minutes – 10 for slightly softer clams, 12 for those who like their cooked seafood really cooked. Serve right away.