Makes from 4 to 6 servings.
1. Split Italian bread in half lengthwise. Place, cut side down, on grill; cook until toasted, 2 minutes.
2. Drain clams, reserving 2 tablespoons liquid. Mix cream cheese with clams, Worcestershire sauce, chopped garlic and reserved clam juice. Spread over toasted bread.
3. Sprinkle 1 tablespoon Parmesan cheese over each half of bread. Wrap loosely; grill 5 to 10 minutes, until heated through.