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Baked Stuffed Clams

Ingredients
  Littleneck clams/Cherrystone clams 12 (1 Dozen)
  Bread crumbs 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon
  Minced garlic 1 Clove (5 gm)
  Chopped fresh parsley 1 Tablespoon
  Salt 1⁄8 Teaspoon
  Black pepper 1⁄2 Teaspoon, coarsely round
  Water 1⁄4 Cup (4 tbs)
  Bacon slices 2 , cut into 2 inch pieces
Directions

GETTING READY
1) Take a small mixing bowl, for thoroughly combining bread crumbs, butter, garlic, parsley, salt and pepper. Set it aside.
2) Thoroughly wash the clams by scrubbing under running cold water.

MAKING
3) Take a 1-cup glass measure for combining butter and garlic.
4) Set your microwave at Power Hi for 2 minutes to heat up the butter.
5) Take a 2-quart casserole to fill with 1/4 cup water. Add washed clams to this. Cover with plastic food wrap.
6) Set your microwave at Power Hi for 2-3 minutes to cook clams till they open.
7) Take off the cover after removing from microwave, and allow it to cool.
8) Carefully remove the top part of the shells and take a sharp knife to loosen clams.
9) Take a shallow baking dish to arrange clams by topping each with 2 teaspoon of seasoned bread crumb mixture. Place a 2-inch sized bacon on top of each clam.
10) Preheat your microwave at 400°F.
11) Cook the clams at Convection with 425°F for 10-11 minutes, or until the bacon turns crisp and brown.

SERVING
12) Serve hot by seasoning with extra garlic powder.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Clam
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
16 Minutes
Ready In: 
26 Minutes
Servings: 
4

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