DIRECTIONS
Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.
Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.
Meanwhile, blend together the butter, garlic, parsley and bread crumbs.
Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.
Arrange filled shells in a baking dish and broil 4” from the heat source until lightly browned, about 3-4 minutes.
Serve with lemon wedges.