32 middle neck clams
8 oz chicken stock
4 oz white wine
2 oz Italian bread crumbs
2 oz lemon butter
2 lemons each cut in ½
Steam clams in chicken stock and white wine for 6-8 minutes or until clam shells open.
Add the lemons half way through steaming.
Once done, toss in the bread crumbs and lemon butter.
Place on baking sheet and bake for 2-4 minutes at 400 degrees.
Sprinkle with parsley.