Baked Clams Perce

• 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

1. 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.
2. (Discard any clams that haven't opened after 8 minutes.)
3. Transfer clams as they open with a slotted spoon to a bowl and discard cooking water.
4. Preheat broiler.
5. Shuck clams and reserve 24 half shells.
6. Scrub reserved shells inside and out, then dry.
7. Return clams to shells and arrange in a shallow (1-inch-deep) baking pan.
8. Divide stuffing and cheese among clams and top each with a piece of bacon and a drop of Worcestershire sauce.
9. Broil clams 5 to 6 inches from heat until bacon is cooked and stuffing is golden brown, 2 to 3 minutes.
10. Serve immediately.

littleneck clams, poultry stuffing, bacon, worcestershire sauce, accompaniment

Taken from www.epicurious.com/recipes/food/views/baked-clams-perce-105487 (may not work)