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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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boiling clams
James Baigrie
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Cook, covered, for 4 to 6 minutes, or until all shells open up. Take off heat; remove clams from pan, reserving liquid. Let clams cool slightly. Pull off top shell and remove clam from shell to a cutting board. Coarsely chop clams.

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