Along the Atlantic shore, stuffed clams often are called stuffies on clam shack menus. If fresh clams aren't available, substitute 1/2 cup shopped canned clams and use clam juice in place of the liquor. Then, bake the clam mixture in large mushroom caps.

Ingredients:

12 large hard shell clams
3/4 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons finely chopped chives or green onion tops
1 teaspoon dried basil leaves
1 clove garlic, minced
1 strip lean onion, finely chopped and cooked until crisp

Directions:

Buy the clams the day you plan to cook them. Ask your fishmonger to shuck them, reserving the liquor and the shells. Cover the clams and liquor and refrigerate until ready to prepare the recipe. Separate shells. Scrub 12 of the shell halves and set aside.
Preheat the oven to 375°F. Coarsely chop the clams (you should have about 1/2 cup). In a medium size bowl, combine the chopped clams, bread crumbs, Parmesan cheese, chives, basil, oregano, and garlic. Stir in enough of the reserved clam liquor to moisten (about 1 tablespoon). Stir in the crisp cooked bacon.
Spoon a slightly rounded tablespoon  the clam mixture into each clam shell half. Arrange on a large baking sheet. Bake for 10 to 15 minutes or until hot. Makes 12 stuffies.

Clam stuffed Mushrooms:

Prepare as for Clam stuffies, spooning a rounded teaspoon of the clam mixture into each of 18 large mushroom caps instead of into the clam shell halves. Bake as directed. Makes 18.