We spent the morning digging for the clams and by late afternoon we were eating baked clams by the dozen. I could remember vacationing on the north shore of Long Island one summer and right in the bay in front of us were a seabed of clams, ripe for the picking.

The baked clams were always the first to go so you got all you can while you can. All you can fit on that tiny little plate they gave you. If I were at a catered affair and the cocktail hour offered baked clams, I was in heaven. Even with a little slurp to aerate the flavors going down. That’s the way these baby’s should be eaten. For the entire baked clams eating experience you have to suck them right out of the shell. I never bother using the little forks that come with the clams. When made right these are the original finger food that’s finger licking good. Whenever I’m out having dinner at a good Italian restaurant I usually order the baked clams as a starter. Garnished with just a lemon wedge, baked clams are an all time favorite. They are the perfect starter to an Italian meal or part of a hot antipasti platter.

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