Stuffed Clams

From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 32 mins
• Serves: 4
• Yields: 24 clams

Ingredients

• 24  littleneck clams
• 3  mushrooms, finely minced
• 2  slices bacon, cooked and chopped fine
• 1  teaspoon parsley, minced
•  salt and pepper
•  breadcrumbs
•  butter
•  rock salt

Directions

1. Place a layer of rock salt in the bottom of your baking pan to nestle the clams securely and to prevent the juice from running out when the clams open.
2. Preheat the oven to 400°F.
3. Scrub the clams well and place in prepared pan.
4. Place in the oven until the clams begin to open.
5. Take out of the oven, remove from the shells, reserving the juice.
6. Reduce the oven heat to 350°F.
7. Chop the clam meat well and combine with the clam juice, mushrooms, bacon, parsley, salt and pepper.
8. Add enough bread crumbs to thicken, so that the mixture will hold its shape in the shells.
9. Mix thoroughly and fill the clam shells.
10. Sprinkle with bread crumbs and place a small piece of butter on each stuffed shell.
11. Bake until brown on top, about 12 minutes.