Clams Giovanni

Shuck clams over bowl to catch clam liquor. Strain clam liquor and reserve for other use (you can freeze it for up to 3 months.) Wash 30 shell halves; dry and reserve. With kitchen shears, cut out any visible dark sacs from clam bodies; discard. Chop clams fine; reserve.

Heat heavy cream in large saucepan over medium-high heat to boiling. Boil gently, uncovered, until cream is reduced to 1 cup, about 20 minutes. Remove from heat; reserve.

Heat 1 tablespoon of the butter in small skillet over medium heat until foam begins to subside. Add bread crumbs; stir until butter is completely absorbed, about 1 minute. Continue stirring until crumbs become golden, about 2 minutes more; reserve, off heat.

Heat remaining 3 tablespoons butter in large skillet over medium-low heat. When foam begins to subside, stir in scallion; saute until tender, about 5 minutes. Increase heat to medium; stir in reserved chopped clams. Saute until tender, about 2 minutes; remove from heat. Stir in the 1 cup heavy cream and 2 tablespoons of the parsley until thoroughly blended. Season with lemon juice, salt, and pepper. Taste and adjust seasoning, if desired; reserve.

Line a large serving tray with thin layer (about 1/4 inch deep) of coarse salt. Arrange reserved clam-shell halves on salt; press each shell gently so it will sit in salt firmly and not tip.

Spoon about 1 tablespoon of the clam and cream mixture into each clam shell. (Clams may be prepared up to this point and refrigerated, up to 2 hours, covered. Let stand at room temperature 10 minutes before proceeding and serving.)

Sprinkle each clam with about 1/2 teaspoon of the reserved buttered crumbs and remaining chopped parsley. Serve with cocktail forks or demitasse spoons.