CLAMS: BAKED CLAMS

By á-4084

Ingredients

• 24 small to medium-size clams (each about 2 inches across; see Note)
• 4 slices bacon, finely chopped
• 1/2 cup dry unseasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon fresh oregano, chopped
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1/4 cup olive oil
• 2 tablespoons cooking liquid

Details

Adapted from familycircle.com

Preparation

Step 1

1. Discard any clams that are cracked, chipped or open. Soak in a bowl of water for 20 minutes to clean.

2. Meanwhile, cook bacon in a skillet over medium-high heat for 6 minutes or until crispy. Set on paper towels to drain.

3. Once clams have soaked, scrub one by one with a brush to remove any additional sand or barnacles.

4. Fill a large pot with a steamer insert with 1 inch of water. Heat to simmering, add clams and cover. Cook, covered, for 4 to 6 minutes, or until all shells open up. Take off heat; remove clams from pan, reserving liquid. Let clams cool slightly. Pull off top shell and remove clam from shell to a cutting board. Coarsely chop clams.

5. Heat broiler. Place 24 clam shells on a baking sheet. In a large bowl, combine clams, bacon, bread crumbs, Parmesan, oregano, garlic powder and black pepper. Stir to blend. Drizzle with olive oil and 2 tablespoons of the reserved cooking liquid. Stir until moist. Spoon stuffing into clam shells, dividing equally.

6. Broil stuffed clams for 2 to 3 minutes, until browned on top. Serve warm.

NOTE:If you are unable to hand-pick the clams, order a few extra in case some are damaged and have to be discarded.