Stir the cornmeal into a pot of cold salted water. Add the clams and soak for about four hours. Scrub the clams, discarding any that have already opened.

In a large pot over medium heat, sauté the garlic in the oil. Drain the clams and add them to the pot. Add the wine and 1/4 cup water. Turn the heat to low, cover, and steam until the majority of the clams have opened, between 10 to 15 minutes. Discard any clams that have not yet opened. Serve in bowls with the broth, sprinkled with parsley.

Preheat the broiler. Cut the bread in half lengthwise. Melt the butter in a small saucepan. Add the garlic and parsley. Cook for 3 to 5 minutes.

Brush the bread with the butter mixture. Broil the bread until it’s lightly golden brown on top. For an additional indulgence, melt the shredded sharp cheddar on the bread. Slice diagonally into 1-inch pieces.

Mix all the ingredients thoroughly except the salt, which should be left until after the patties are cooked.

Make sure the mixture is cool. Divide and mold into six patties.

Cook on medium heat under the grill or on the barbecue to your preferred doneness. Salt to taste.

In a food processor bowl, mix the flour, brown sugar, rolled oats, and butter and pulse until the mixture resembles crumbs. Spread this over the berries.

Bake until golden on top, 40 to 45 minutes.