Preheat the oven to 375 F.

1. Cook the clams: Heat a large skillet. Rinse the clams one final time to make sure they are free of any grit. Add 1 tablespoon of the butter to the skillet, add the clams and Vermouth, and cook over high heat, shaking the pan slightly, until the clams open. Remove and cool. Reserve any cooking liquid.
2. Make the breadcrumb mix: Place the butter in the bowl of a food processor and add the scallions, garlic, lemon juice and lemon zest. Pulse to blend. Transfer the mixture to a bowl and season with salt and pepper. Mix in the breadcrumbs.
3. Prepare and bake the clams: Detach each clam from its shell and put the meat back in the shell. Mix any cooking liquid from the clams with the cream. Pour a touch of the cream mixture on top of each clam and immediately mold some of the breadcrumb mixture into each of the shells so the clam body is covered. Arrange them in a single layer on a baking sheet. Bake for 10-12 minutes or until hot. Preheat the broiler and broil them for a minute, watching them constantly so they don’t burn. Remove them from the oven. Squirt with the remaining lemon juice. Top each clam with parsley. Serve immediately.