This irresistible hors d’oeuvre on the half shell will make your mouth water. Allow the aroma of an ocean breeze and the rich flavors of sea come together. This delicate and savory treat is perfect for entertaining or to simply indulge.
Haskell’s Baked Clams are made from hard clams, also known in the Northeast as Quahogs, and are harvested in the ocean fed bays of the East End of Long Island. Not a step is spared as these sought after hard clams are opened. The clams are chopped and the clam juice is separated to make a clam stock that becomes the foundation of our baked clams. Toasted bread crumbs, fresh vegetables and herbs are cooked and turned by hand with the clams and clam stock until the texture is of a decadent stuffing. A finishing touch of Romano chesse and a splash of lemon juice is
blended in the final stages. Once you place these baked clams in your oven, they will rise a touch like baking read, with the perfect balance of texture, moisture, savory ingredients, and brine of the long island hard clam.