Baked Clams

This one is for Pauline.


  • 24 Quahog clams, scrubbed
  • 1 cup Panko crumbs
  • 1/4 cup Asiago cheese
  • 3 bacon slices, cut crosswise into 8 pieces each
  • Worchestershire sauce
  • lime wedges

Bring 1 cup water to the boil in a heavy saucepot and add the clams and cook, covered, stirring occasionally for 4 – 8 minutes. Check at the 4 minute mark  to see if they all opened and any of them that hasn’t opened at the end of 8 minutes, toss out.

As the clams open, remove with a slotted spoon into a bowl and when done, discard the water.

Preheat the broiler. Shuck the clams and reserve 24 half shells. Scrub the shells inside and out, then dry. Return the clams to the shells and arrange in a shallow baking pan.

Divide the stuffing among the clams with a piece of bacon and a drop of Worchestershire sauce.

Broil 5-6 inches from the heat until the bacon is cooked and the stuffing is a golden brown. No longer than 2-3 minutes.

Serve with lime wedges.



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