Rinse snail shells with hot water and set aside to dry.
Drain snails thoroughly, then place 1 in each shell.
To make snail butter, combine 1/4 cup each softened butter or margarine and finely chopped parsley, 1 tablespoon lemon juice, 2 teaspoons crushed garlic, 1 teaspoon finely chopped shallot, 1 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon nutmeg.
Divide mixture over snails in shells.
Place snails in sectioned snail plates or in an oven-proof serving dish and bake about 10 minutes at 425°, or until butter sauce begins to bubble.
Serve at once, with crusty French bread.
Note: Clams (you'll need 12) may be substituted for the snails in this recipe.
Chop clams coarsely, place in snail shells (or on clam shells) and spread with snail butter prepared as in above recipe.
Top with fresh bread crumbs and bake about 10 minutes as above.