Pierre Franey - Recipes - Baked Clams with Pine Nuts

Ingredients

• 36 cherrystone or littleneck clams
• 1/4 pound unsalted butter at room temperature
• 4 tablespoons finely chopped shallots
• 1 tablespoon finely chopped garlic
• 1/2 cup finely chopped fresh parsley leaves
• 1/2 cup pine nuts, toasted
• 1 1/2 cups fresh bread crumbs
• Salt to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan or Gruyere cheese