I adapted this recipe from my dad's famous Linguine with Clam Sauce as a way to make the dish more appetizer friendly. Stale Bread stands in for the Pasta, and copious amounts of fresh and canned Clams sit atop a giant "crouton" made of stale, crusty bread flavored with garlic and Pecorino Romano. The "crouton" serves as a base for the tender Littlenecks to perch on, but most importantly, it also acts as a sponge to soak up all that brothy goodness at the end. Your guests will eat and slurp this in absolute silence down to the very last bit of bread. It is that good. And simple!

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