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!

This photo makes me drool.

 

 

Ingredients:

Littleneck or topneck hardshell clams

Parsley

Bacon

Bread (sourdough or French loaf work best)

Cracked pepper and lemon juice to taste

 

Preparation:

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!

Enjoy!