Baked Clams on the Half Shell - edible Southeastern Massachusetts

Ingredients

• 12 raw top neck quahog clams (Be sure all the clams are closed. If the shells are open, they are not safe for consumption—though you may want to save the shell for its color
• 2 teaspoons of salt
• 2 quarts of water
• 2 tablespoons of corn meal
• 1 tablespoon of butter
• 1 tablespoon olive oil
• 1 shallot (minced)
• 1 whole garlic clove
• 1 cup of breadcrumbs (Italian seasoning or plain) or Ritz crackers if preferred
• 1 teaspoon freshly chopped flat-leaf parsley
• Salt and pepper to taste
• Hot pepper flakes (if desired)
• One lemon (to include 1 teaspoon of lemon juice and 6 lemon wedges)
• 1 to 2 sprigs of flat-leaf parsley