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.
Recipe information
Total Time
50 min
Yield
Makes 6 hors d'oeuvres servings
Ingredients
Preparation
Step 1
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't opened after 8 minutes.) Transfer clams as they open with a slotted spoon to a bowl and discard cooking water.
Step 2
Preheat broiler.
Step 3
Shuck clams and reserve 24 half shells. Scrub reserved shells inside and out, then dry.
Step 4
Return clams to shells and arrange in a shallow (1-inch-deep) baking pan.
Step 5
Divide stuffing and cheese among clams and top each with a piece of bacon and a drop of Worcestershire sauce.
Step 6
Broil clams 5 to 6 inches from heat until bacon is cooked and stuffing is golden brown, 2 to 3 minutes. Serve immediately.
