Copious amounts of fresh and canned clams sit atop a generous "crouton" of savory Bread flavored with Garlic and Pecorino Romano. The Crouton serves both as a base for the tender Littlenecks to perch on, but most importantly, as a sponge to soak up all that brothy goodness at the end. —Sam T-H The Neurotic Kitchenista
Take out two large soup or pasta bowls for serving and cut 2 large hunks off the Baguette that are sized to fit nicely in the base of the bowl. Next, cut the tops off the stale Bread. Rub each piece with half of the Garlic Clove, spread on a bit of Butter, and sprinkle generously with Pecorino Romano. Toast Bread in the toaster oven or regular oven until golden. Place each flavored "Crouton" in the base of your serving bowls. Set aside.
In a large, heavy bottom pot, heat Oil and Butter over medium low heat.
Once the Butter is melted, add the minced Garlic and cook until fragrant, about 1 or 2 minutes. Do not burn the garlic. If the garlic burns, it is not a bad idea to discard and start over.
Next, add the can of Chopped Clams with their juice to the pot. Turn up the flame to medium. Add 1/2 a cup of the Dry White Wine
Heat until the liquids begin to bubble a bit.
Add 4 oz (half a bottle) of Clam Juice
Add the Black Pepper and Crushed Red Pepper to taste.
Bring to a light boil again and add all the Fresh Clams.
Cover the pot and cook for 3 minutes.
Add the remaining 1/2 Cup of Wine.
Cover pot and cook another 3-4 minutes.
Check the Clams now and as they should begin opening.
Pull clams out immediately with tongs the moment they open and set aside.
Give the pot a stir and continue to cook, removing Clams out one by one as the pop open. Discard any that do not after a reasonable period of time.
To assemble: Place Fresh Clams on and around the Crouton base as pictured below. Pour generous amounts of Broth and Chopped Clams from the pot over each bowl. Sprinkle with a bit more Crushed Red Pepper if you like, and top with Chopped Parsley.
Serve right away. Enjoy!