Stuffed Clams - cooking recipe

Ingredients

24 cherrystone clams, scrubbed
1/2 cup water
1/2 cup unsalted butter, softened
3 tablespoons finely chopped shallots
1 teaspoon minced garlic
1/4 cup finely chopped flat-leaf parsley
1 1/2 teaspoons dried basil
1 cup fresh bread, crumbs
1/2 cup grated parmesan cheese
2 tablespoons dry white wine
1/4 cup thinly sliced prosciutto, finely chopped
1/8 teaspoon crushed red pepper flakes
salt and pepper
2 tablespoons olive oil

Preparation

Heat oven to 425 degrees. Place clams in a large pot with water. Cover and cook over high heat until clams open, about 10 minutes. Remove from shells, there should be about 1 cup of clams. Reserve 24 shells for stuffing (you may not need all 24).
Process clams briefly in a food processor. Do not overprocess or the clams will become liquid. You could also finely chop the clams by hand.
Combine clams, butter, shallots, garlic, parsley, basil, bread crumbs, 6 tablespoons cheese, wine, prosciutto, pepper flakes, and salt and pepper to taste in a bowl. Stuff shells with mixture and smooth top. Sprinkle remaining parmesan over top of clams and arrange them in a shallow baking dish. Sprinkle with olive oil.
Place in oven and bake for 15 minutes. Run clams under broiler briefly for a final glaze.