Scalloped Clams

Wash thoroughly six or eight good sized clam shells, fill them with clam forcemeat,
flatten them with the hand, spread over sifted breadcrumbs, smooth with the
blade of a knife, and moisten with a little clarified butter. Arrange them on a baking
pan and bake until they are well browned, or for about six minutes. Place them on
a hot dish, and serve at once, with sprigs of parsley for garnish.