Baked Clams

Preparation info

  • Makes

    4

    First-Course Servings
    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

Here is an example of steaming clams, rather than shucking them, for baking, and then using the steaming liquid in the stuffing for the recipe, or reserving it for another use. You can also make your own stuffing—actually a flavorful bed for the clams—with vegetables other than spinach, and use the steaming liquid to make a sauce for the clams (see variations).

Ingredients

Method