Bacon Stuffed Clams
|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)|
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 400Â° oven 10 to 15 minutes or until topping is browned.