Preheat the oven to 400ºF. Prepare the clams: Heat the olive oil in a large skillet over moderately high heat. Add the sliced garlic and sauté until lightly browned. Add the clams and wine and bring to a simmer. Cover and cook until the clams open, about 5 minutes, removing them to a baking sheet with a slotted spoon as they open. Discard any that fail to open. Strain the clam juices through a cheesecloth-lined sieve and reserve. Make the stuffing: Heat the oil in a skillet over moderate heat. Add the chopped garlic and sauté until lightly browned. Add the bread crumbs, prosciutto, cheese, parsley, and 1/4 cup of the reserved clam juices. Sauté until the crumbs are lightly toasted, 1 to 2 minutes. Remove the clams from their shells and separate the shells into 2 halves. Discard the half shells with the muscle attached. Using the remaining shells, put a clam on each, or 2 clams if the clams are small. Spoon a little of the remaining clam juices over the clams. and top each with about 1 teaspoon of the seasoned bread crumbs. Set the clams on a baking sheet and bake until hot throughout, about 5 minutes. Serve immediately. | 
