In non-stick frying pan, saute garlic and onion in olive oil for about 2 minutes or until golden. Remove from heat and add bread crumbs, salt, clams, and clam broth. Spoon into shells or custard cups ( I use the 6 oz. pyrex custard cups); sprinkle lightly with bread crumbs and parmesan cheese ( I use Kraft grated parmesan). Place on baking sheet in 375 oven for 25-30 minutes or until crusty on top.
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