Active Time

　　50 min

　　Total Time

　　50 min

　　Active time: 50 min Start to finish: 50 min

　　Goodale's, on Second Avenue in New York City, became a favorite watering hole of Gourmet's staff after the magazine moved into its new headquarters at 777 Third Avenue in 1965. Goodale's owner, Perce, was renowned for wearing Bermuda shorts all year round. He also gave his name to this popular appetizer. Baked clams were a favorite first course in the '60s, but were often disappointing mushy mounds with nary a minced clam to be found. Goodale's version, which features whole clams and uses packaged stuffing, is the best and most straightforward we've tasted.

　　

Ingredients

Makes 6 hors d'oeuvres servings

　　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

　　

Step 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. (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.

　　

Step 2

Preheat broiler.

　　

Step 3

Shuck clams and reserve 24 half shells. Scrub reserved shells inside and out, then dry.

　　

Step 4

Return clams to shells and arrange in a shallow (1-inch-deep) baking pan.

　　

Step 5

Divide stuffing and cheese among clams and top each with a piece of bacon and a drop of Worcestershire sauce.

　　

Step 6

Broil clams 5 to 6 inches from heat until bacon is cooked and stuffing is golden brown, 2 to 3 minutes. Serve immediately.