Posted on July 11th, 2012
My mother, Sabrina, makes this delicious yet simple appetizer whenever we get fresh littleneck clams. It’s the perfect mouthful – served right in its shell! GTFB littleneck clams come from Quonset, RI. In their natural pond habitat, they have plenty of algae to eat – which makes them sweet and plump for your dining pleasure!
Littleneck or topneck hardshell clams
Bread (sourdough or French loaf work best)
Cracked pepper and lemon juice to taste
Pre-heat the oven to 425 degrees
Shuck your clams on the half-shell and lay them on a baking sheet
Add a pinch of bread to each clam
Add a leaf of parsley to each clam
Cover each clam with a one-inch piece of bacon
Bake for 15-20 minutes
Add cracked pepper and lemon to taste!