Dawn Hart

For 2 Person(s) View Recipe Wash the clams. Place them in a baking dish with 118 ml (½ cup) water. Bake until the clams open — about 15 minutes, depending on size. Discard any that do not open. When they are cool enough to handle, separate the shells and remove the meat, reserving the shells. Chop the clam meat coarsely and set aside. Reduce the oven heat to 204°C (400˚F). The shortcut here is bulk clam meat. I haven’t found it at local grocery stores, but the Asian