Serve the clams warm.Ĭook's Note 1: If you want a little extra flavor, save the drippings and add them in with the topping.Ĭook's Note 2: Placing the clams on a bed of large granules of salt will help keep them steady in their shells while cooking. Liberally top each clam with the bread crumb mixture and place them under a broiler until golden brown. In a medium sized bowl, mix the bacon and all the remaining ingredients and check for seasoning. Cut 3 slices of bacon into small pieces and cube 5 tablespoons of butter. Finely chop 1/2 medium bell pepper, and mince 3 cloves of garlic and 3 tablespoons of flat-leaf Italian parsley. Set the clams aside and allow them to cool. When they are cooled, crumble the slices individually between both hands, or chop them until they are in fine pieces. Move the oven rack to the second highest level and keep the oven on. Place the thinly sliced bacon on a sheet pan and bake until crispy. Tear the shells in half and move the meat to 1 side of the shell and discard the other. ![]() ![]() Remove the clams from the pot and once they are cool enough to work with, remove the meat from the shells. Allow the clams to steam until they open, approximately 10 minutes. Place the white wine and the clams in a wide pot with a lid over medium heat.
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