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.
Makes 6 hors d’oeuvres servings.
- 24littleneck clams (2 inches wide), scrubbed
- 1cup packaged dry poultry stuffing, larger pieces crushed
- 1/4cup grated parmigiano-reggiano
- 3bacon slices, each cut crosswise into 8 pieces
- worcestershire sauceaccompaniment:lemon wedges
DIRECTIONS 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’topened after 8 minutes.) Transfer clams as they open with a slotted spoon to a bowl and discard cooking water.
Shuck clams and reserve 24 half shells. Scrub reserved shells inside and out, then dry.
Return clams to shells and arrange in a shallow (1-inch-deep) baking pan.
Divide stuffing and cheese among clams and top each with a piece of bacon and a drop of Worcestershire sauce.
Broil clams 5 to 6 inches from heat until bacon is cooked and stuffing is golden brown, 2 to 3 minutes. Serve immediately.