3 large shallots, minced (about 1 cup) 3 medium cloves garlic, minced. Bake for 6-7 minutes, until the clams have opened. Place this in the upper third of the oven. In the other lined baking sheet, arrange the clams in a single layer. Bake in oven in the center rack while you proceed with the next step. Serve the clams with the lemon halves and with any extra sauce spooned over them. For the Clams: 2 ounces bacon, finely diced. In the first baking sheet, arrange the bacon slices in a single layer.Turn on the broiler and broil the clams for 2 to 3 minutes or until browned.Transfer the pan to the oven and bake the clams for about 15 minutes or until the bread-crumb topping is crispy.Sprinkle the grated cheese over the clams and then drizzle them with olive oil. Classic Fisherman Stew with Cod, Shrimp, Clams, Scallops in a Rich Tomato Broth.Sprinkle an additional ½ teaspoon of bread crumbs on each clam. Press about 1 teaspoon of the bread crumbs on top of each clam with your fingers.

Place the clams in a shallow baking pan or on an ovenproof platter and spoon about 4 teaspoons of clam juice over each one.

Discard the top shell and leave the clam and its juice in the bottom shell.

Open the clams and loosen the muscle underneath the clam meat.

12 LITTLENECK CLAMS, RINSED AND SCRUBBED.

Taste them and you will know why! Ingredients Baked clams are always among the most popular appetizers in any Italian restaurant, and Carmine’s is no exception. The fresh crumbs are nicely seasoned with garlic and cheese. When you start with fresh clams, you can’t go wrong with this appetizer, particularly because it’s made with our fresh bread crumbs, which truly make it special.

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