Get your fall baking fix and bake a [additional Info](https://aviatorbetting.ca/) batch or two of these fluffy rolls. Heat the oven to 450 degrees. Meanwhile, let the clams cool until they’re safe to handle. Working one at a time over the bowl, pry the top shell off of the clam, twisting at the hinge to help if needed. Place a single cube of butter on top of the clam, still attached to the bottom shell, and cover with a heaping teaspoon of the bread crumb mixture. Place the stuffed clam onto a rimmed baking sheet and repeat with the remaining clams. The clams I grew up on all hail from the northeastern United States. Clams and other shellfish were a main source of sustenance for the native Americans of the Narragansett tribe. Their name for the mollusk was poquauhock which over time morphed into the word quahog by early English settlers. Clams are named and classified based on size, the smaller clams are sweeter and more tender while larger clams have a tougher texture often chopped up for soups and chowders.