Baked Clams Perce Recipe
- 24 littleneck clams (2 inches wide), scrubbed
- 1 cup packaged dry poultry stuffing, larger pieces crushed
- 1/4 cup grated Parmigiano-Reggiano
- 3 bacon slices, each cut crosswise into 8 pieces
- Worcestershire sauce
- Accompaniment: lemon wedges
- Bring 1 cup water to a boil in a 4-quart heavy pot, then add clams and cook, covered, stirring occasionally, until clams just open, 4 to 8 minutes, checking frequently after 4 minutes. (Discard any clams that haven't opened after 8 minutes.) Transfer clams as they open with a slotted spoon to a bowl and discard cooking water.
- Preheat broiler.
- Shuck clams and reserve 24 half shells. Scrub reserved shells inside and out, then dry.
- Return clams to shells and arrange in a shallow (1-inch-deep) baking pan.
- Divide stuffing and cheese among clams and top each with a piece of bacon and a drop of Worcestershire sauce.
- Broil clams 5 to 6 inches from heat until bacon is cooked and stuffing is golden brown, 2 to 3 minutes. Serve immediately.
