My mom made us Baked Stuffed Clams on "fish Fridays" (yep, good Catholic girl). Truth be told, there are more breadcrumbs than clams in the stuffing but that is, strangely, the magical alchemy. Bake the clam mixture in clamshells (found in most markets) or small ramekins. Alternately, pile the entire mixture in a casserole dish and serve as a spread - with Ritz crackers. Nostalgia at its most delish...