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Cooking School: Baked Clams

This New England classic in a mere 30 minutes? Our four simple steps show you how.

By Julie Miltenberger

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Baked clams
James Baigrie
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Makes: 6 to 8 servings
Prep: 15 minutes
Cook: Bacon 6 minutes; clams 6 minutes
Broil: 3 minutes

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
1/4 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

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

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