Baked Clams

• 24 medium clams, each about 2 inches across, see Note
• 4 slices bacon, finely chopped
• 13 cup dry unseasoned breadcrumbs
• 14 cup parmesan cheese, grated
• 1 teaspoon fresh oregano, chopped
• 14 teaspoon garlic powder
• 18 teaspoon ground black pepper
• 14 cup olive oil
• 2 tablespoons clam juice, liquid from clams

1. Discard any clams that are cracked, chipped or open.
2. Soak in a bowl of water for 20 minutes to clean.
3. Meanwhile, cook bacon in a skillet over medium-high heat for 6 minutes or until crispy.
4. Set on paper towels to drain.
5. Once clams have soaked, scrub one by one with a brush to remove any additional sand or barnacles.
6. Fill a large pot with a steamer insert with 1 inch of water.
7. Heat to simmering, add clams and cover.
8. Cook, covered, for 4 to 6 minutes, or until all shells open up.
9. Take off heat; remove clams from pan, reserving liquid.
10. Let clams cool slightly.
11. Pull off top shell and remove clam from shell to a cutting board.
12. Coarsely chop clams.
13. Heat broiler.
14. Place 24 clam shells on a baking sheet.
15. In a large bowl, combine clams, bacon, bread crumbs, Parmesan, oregano, garlic powder and black pepper.
16. Stir to blend.
17. Drizzle with olive oil and 2 tablespoons of the reserved cooking liquid.
18. Stir until moist.
19. Spoon stuffing into clam shells, deviding equally.
20. Broil stuffed clams for 2 to 3 minutes, until browned on top.
21. Serve warm.
22. NOTE: If you are unable to hand-pick the clams, order a few extra in case some are damaged and have to be dicarded.

clams, bacon, breadcrumbs, parmesan cheese, fresh oregano, garlic, ground black pepper, olive oil, clam juice

Taken from www.food.com/recipe/baked-clams-254939 (may not work)