Baked Clams

1. 1

   Discard any clams that are cracked, chipped or open.

2. 2

   Soak in a bowl of water for 20 minutes to clean.

3. 3

   Meanwhile, cook bacon in a skillet over medium-high heat for 6 minutes or until crispy.

4. 4

   Set on paper towels to drain.

5. 5

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

6. 6

   Fill a large pot with a steamer insert with 1 inch of water.

7. 7

   Heat to simmering, add clams and cover.

8. 8

   Cook, covered, for 4 to 6 minutes, or until all shells open up.

9. 9

   Take off heat; remove clams from pan, reserving liquid.

10. 10

    Let clams cool slightly.

11. 11

    Pull off top shell and remove clam from shell to a cutting board.

12. 12

    Coarsely chop clams.

13. 13

    Heat broiler.

14. 14

    Place 24 clam shells on a baking sheet.

15. 15

    In a large bowl, combine clams, bacon, bread crumbs, Parmesan, oregano, garlic powder and black pepper.

16. 16

    Stir to blend.

17. 17

    Drizzle with olive oil and 2 tablespoons of the reserved cooking liquid.

18. 18

    Stir until moist.

19. 19

    Spoon stuffing into clam shells, deviding equally.

20. 20

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

21. 21

    Serve warm.

22. 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.

* Per serving · 4 servings · Values may vary.