Baked Clams Perce

1. 1

   Bring 1 cup water to a boil in a 4-quart heavy pot, then add clams and cook, covered, stirring occasionally, until clams just open, 4 to 8 minutes, checking frequently after 4 minutes.

2. 2

   (Discard any clams that haven't opened after 8 minutes.)

3. 3

   Transfer clams as they open with a slotted spoon to a bowl and discard cooking water.

4. 4

   Preheat broiler.

5. 5

   Shuck clams and reserve 24 half shells.

6. 6

   Scrub reserved shells inside and out, then dry.

7. 7

   Return clams to shells and arrange in a shallow (1-inch-deep) baking pan.

8. 8

   Divide stuffing and cheese among clams and top each with a piece of bacon and a drop of Worcestershire sauce.

9. 9

   Broil clams 5 to 6 inches from heat until bacon is cooked and stuffing is golden brown, 2 to 3 minutes.

10. 10

    Serve immediately.

No additional tips available.