Chef David Pasternack joins Martha in the kitchen to make delicious baked clams.
Preheat broiler. Evenly place clams in their half shells on a baking sheet; drizzle with olive oil and set aside.
In a small bowl, combine horseradish and breadcrumbs; sprinkle over clams and lightly pat down to adhere. Squeeze the juice from 1 of the lemon halves over clams; drizzle with olive oil.
Place clams under broiler, and cook until breadcrumbs are light golden and bubbly, about 6 minutes, drizzling clams with reserved clam juice halfway through cooking.
Transfer clams to a serving plate, season with salt and pepper. Cut remaining lemon half into 4 wedges. Serve clams immediately with lemon wedges.