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1
Discard any clams that are cracked, chipped or open.
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2
Soak in a bowl of water for 20 minutes to clean.
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3
Meanwhile, cook bacon in a skillet over medium-high heat for 6 minutes or until crispy.
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4
Set on paper towels to drain.
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5
Once clams have soaked, scrub one by one with a brush to remove any additional sand or barnacles.
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6
Fill a large pot with a steamer insert with 1 inch of water.
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7
Heat to simmering, add clams and cover.
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8
Cook, covered, for 4 to 6 minutes, or until all shells open up.
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9
Take off heat; remove clams from pan, reserving liquid.
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10
Let clams cool slightly.
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11
Pull off top shell and remove clam from shell to a cutting board.
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12
Coarsely chop clams.
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13
Heat broiler.
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14
Place 24 clam shells on a baking sheet.
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15
In a large bowl, combine clams, bacon, bread crumbs, Parmesan, oregano, garlic powder and black pepper.
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16
Stir to blend.
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17
Drizzle with olive oil and 2 tablespoons of the reserved cooking liquid.
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18
Stir until moist.
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19
Spoon stuffing into clam shells, deviding equally.
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20
Broil stuffed clams for 2 to 3 minutes, until browned on top.
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21
Serve warm.
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22
NOTE: If you are unable to hand-pick the clams, order a few extra in case some are damaged and have to be dicarded.
