Bacon Stuffed Clams Recipe
Ingredients
| 24 cherrystone clams | ||
| Bacon Slices | 4 | |
| Scallions | 4 , finely chopped | |
| Mushrooms | 1/3 Cup (16 tbs), finely chopped | |
| Bread crumbs | 1 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, chopped | |
| Dry white wine | 2 Tablespoon | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
Directions
Scrub clams well and place in a large kettle with just enough water to cover the bottom.
Steam, tightly covered, 6 to 8 minutes or just until the clams open.
Remove meat from the shells, discarding any unopened clams.
Reserve broth and the 12 best half-shells.
Chop clams and set aside.
Brown bacon in a skillet.
Remove to paper towels to drain; crumble.
In the bacon fat, cook scallions and mushrooms 2 to 3 minutes.
Add to the chopped clams and mix in bacon, bread crumbs and parsley.
Tossing gently to avoid turning the crumbs into a paste, add wine and enough clam broth to moisten.
Mound the mixture into the reserved shells and sprinkle with cheese.
Bake in a preheated 400° oven 10 to 15 minutes or until topping is browned.
Steam, tightly covered, 6 to 8 minutes or just until the clams open.
Remove meat from the shells, discarding any unopened clams.
Reserve broth and the 12 best half-shells.
Chop clams and set aside.
Brown bacon in a skillet.
Remove to paper towels to drain; crumble.
In the bacon fat, cook scallions and mushrooms 2 to 3 minutes.
Add to the chopped clams and mix in bacon, bread crumbs and parsley.
Tossing gently to avoid turning the crumbs into a paste, add wine and enough clam broth to moisten.
Mound the mixture into the reserved shells and sprinkle with cheese.
Bake in a preheated 400° oven 10 to 15 minutes or until topping is browned.
Chef
