This recipe is traditionally made with large top neck or chowder clams, which can average 2 to 3 clams per pound. However, it can also be successfully and deliciously made with smaller littleneck clams, if you only have access to those.

Preheat the oven to 375°F. Prepare:

Bring ½ inch water to a boil in a large pot. Add to the pot:

Steam just until the clams open, 2 to 5 minutes. Remove the clams from the pot, reserving the liquid.

If using large clams, shuck them, reserving one shell from each clam for serving, and chop the clam meat, mixing it into the stuffing. Mound the stuffing onto the reserved shells and place on a baking sheet.

If using littlenecks, carefully remove the top shell, leaving the clam meat inside. Top each clam with 1 teaspoon stuffing and place the clams on a baking sheet.

Bake the clams until the stuffing is well browned, about 10 minutes for littlenecks or 20 minutes for top necks and chowder clams. Serve with: