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Bacon Stuffed Clams

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Ingredients
  Cherrystone clams 24
  Bacon slices 4
  Scallions 4 , finely chopped
  Finely chopped mushrooms 1⁄3 Cup (5.33 tbs)
  Fresh bread crumbs 1 Cup (16 tbs)
  Chopped parsley 2 Tablespoon
  Dry white wine 2 Tablespoon
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood

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