CLAMS WITH TOASTED HOMEMADE CROTONS ASHTON STYLE #221

This clam recipe is a winner for those who like clams  One can use either little neck or even cherrystone clams though the little neck are more tender but there is more meat in the cherrystone,
You will be surprised with the  great taste and one can use this as a great starter for a seafood dinner
INGREDIENTS
     3 dozen little neck clams or 2 dozen cherrystone clams
     3 cups homemade toasted crotons
     1 large lemon
     5 cloves garlic, smashed and peeled
     1/2 cup chopped parsley
     1/4 cup virgin olive oil
     1 tsp garlic salt
     1/2 tsp hot sauce
     1 large egg
     (optional, 1/2 lb of butter)
     you will need 2 cookie sheets and 4 ramekins
DIRECTIONS preheat oven at 350 degees
   1,  place the clams on a cookie sheet which has a 1/2
        inch edge around it
  2. bake until the clams open wide
  3. remove the clams from the shell into a bowl
  4, using 8 slices of  thick sliced bread remove the
      crust and cut the bread into 1 inch crotons
  5. in another cookie sheet, place the crotons into
      the pan that you have oiled slightly and bake until
      the crotons are nicely brown. now mix 3 tbls of parsley
     into the crotons and about 1/2 tsp garlic salt
 6, mince the peeled garlic and mix with crotons
 7. cut the clams into small pieces
 8, add the large egg and mix well
 8. now mix the clams with the crotons
 9. place the mixture into four ramekins evenly
10, place the ramekins on the cookie sheet
11. add either a thin slice of mozzarla,or
12. add 1/4 cup of parmesean cheese on each mixtue
13. bake about 30 minute
14. this recipe will serve 4 to 6