Servings: 2 | Yield: 6 Appetizers | Preparation Time: 15 min. | Start to finish: 30 min.
This is an appetizer that will add some class to any dinner party or gathering and takes only about 30 minutes to whip up.
6 Each Chowder Clams, but You Can Use Smaller Clams, if You Prefer Like Cherrystones or Little Necks., Scrubbed and rinsed well. Discard any that do not close when tapped.
3 Slices Bacon, cooked, reserve 1 tablespoon of bacon fat. Crumble two slices of bacon, and divide the other into 6 pieces, optional
1 Tablespoon Bacon Fat
1 Tablespoon Butter, Unsalted
1 Teaspoon Oil
1/4 Cup Red Bell Pepper, chopped fine
5 Tablespoons Shallots, chopped fine
2 Teaspoons White Cooking Wine
2 Tablespoons Bread Crumbs, Seasoned
2 Tablespoons Parmesan Cheese, grated
2 Tablespoons Fresh Parsley, chopped
Extra Slices of Lemon for Serving
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1. Preheat oven to 450 degrees.
2. Arrange clams on a rimmed baking sheet (I do line mine with foil)
3. Place in oven and cook until clams open. Remove clams as they open with tongs and set aside. Repeat until all clams have opened. Discard any clams that do not open.
4. Reserve clam juice into a small heat resistant measuring cup.
5. While clams are cooling saute butter, bacon fat and oil in a medium skillet on medium heat. When hot add shallots, crumbled bacon, and red pepper. Saute until tender about 2 minutes.
6. Add cooking wine and stir until reduced by half about 2 minutes. Remove from heat.
7. Stir in bread crumbs, parsley, and parmesan and set aside.
8. Now your clams are cool enough to handle. Break off top shell carefully saving any juice inside clam. set aside. Repeat until all are done.
9. Use a spoon or knife to loosen clam from the bottom shell and place in deep baking dish. Repeat until all are done.
10. Distribute reserved clam juice to each clam. Top with mixture using a small teaspoon and top with a piece of bacon, optional.
11. Place back in oven and cook 5 minutes or until top is browned.
12. Serve hot with additional slices of lemon.
Cooking w/ Author, K.G. Petrone 