Serves 6
10 large chowder or quahog clams, rinsed, sand and grit removed
3 tablespoons onion, peeled, minced
1/2 cup butter 
2 tablespoons fresh parsley, chopped
1 clove garlic, peeled, minced
1 tablespoon lemon juice
1 cup bread crumbs
1 tablespoon clam juice (or cooking liquid from steaming the clams)
Salt and pepper, to taste
1/4 cup grated Parmesan cheese

Fill a large pot with 1 1/2 to 2 inches of water.  Bring water to a boil. Add the clams to the boiling water.  Reduce the heat to a simmer and let the clams steam for approximately 6-10 minutes, until the shells open.  Remove clams from the pot and let cool enough to handle.  Discard any clams that have not opened.  Remove the clam meat from the clams, not the clam foot which is attached to the shell.  Mince the clam meat.  Break apart the clam shells from their hinges. Rinse.  Set aside shells.  Preheat oven to 350 degrees.  In a medium sauté pan, melt the butter on medium heat and add the minced onion.  Saute' 3 minutes.  Add the garlic.  Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, and clam juice.  Stir until the stuffing mixture is completely moistened.  If too dry, add a little more water or clam juice.  Lay clam shells on a baking dish.  Scoop a little stuffing mixture onto each clam shell.  Sprinkle with grated Parmesan.  Bake for approximately 20-25 minutes, until Parmesan is lightly browned on top.  Serve. 
Adirondack Cuisine