Handling and Storage Tips

• Store in refrigerator 40 to 45 degrees
• Discard any clams that do not close when tapped
• Rinse exterior shell of clams in cold water just prior to cooking

Baked

Ingredients: Serves 4 
36 littleneck clams
Precooked Bacon Bits
Cracker crumbs
Tabasco sauce
Worcestershire sauce
Grated Parmesan cheese

Directions: Place half-shelled raw clams on large baking sheet. 
Top clams lightly with cracker crumbs. 
Add one or two drops of Tabasco and Worcestershire sauces. 
Sprinkle with Parmesan cheese. 
Cover with bacon and bake at 400 degrees for 6-8 minutes. 
Serve hot!

Sauteed

Ingredients:Serves 4
36 littleneck clams
2-3 tablespoons olive oil
1/4 cup chopped onion
1-2 cloves garlic, chopped
3/4 cup dry white wine

Directions: Add olive oil to a large sauce pan over medium heat.
Add onion and garlic.
Simmer until onions are clear.
Add wine and bring mixture to a boil. Add clams, reduce heat and cover.
Simmer until clams open. Remove from heat and serve immediately.