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1 Fill A Large Pot With 1 1/2 To 2 Inches Of Water. Bring Water To A Boil. Add The Clams To The Boiling Water. Reduce The Heat To A Simmer And Let The Clams Steam For Approximately 6-10 Minutes, Until The Shells Open. Remove Clams From The Pot And Let Cool Enough To Handle. Discard Any Clams That Have Not Opened (If They Haven'T Opened It Means They Were Dead To Begin With And Should Not Be Eaten). 2 Remove The Clam Meat From The Clams (Not The Clam Foot Which Is Attached To The Shell) And Mince Finely. Break Apart The Clam Shells From Their Hinges. Rinse. Pick 10-12 Of The Cleanest, Nicest Looking Clam Shells And Set Aside. 3 Preheat Oven To 350
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