doni is very correct about cooking clams..it is not bake clams, but rather clams baked...usually at a very high temputure..perhaps 450 degrees. By cooking at this temp it removes the gel and water fom the shells. A good rule of thumb would be one hour per pound, perhaps a little more just to make sure the clams are dead.

I have been around this all my life...Maine/Kew West...

woof...woof