![]() ![]() Serve at once, with lemon wedges on the side. Place a 1-inch piece of reserved bacon on top of each clam, and broil until bacon is crisp and breadcrumb mixture is golden, about 3 minutes. Using your hands, pack bacon-breadcrumb mixture on top of each clam and arrange on the baking sheet. Run knife blade between the shell and clam to fully detach the meat from the shell. Remove from oven and pry clam shells apart, keeping the clam in one part of the shell and discarding the other half. Place clams on a baking sheet and bake until they start to open slightly, about 5 minutes. Add lemon juice and reserved bacon fat mix until fully combined. Clams Casino 3 dozen littleneck clams (or so) 2 tbsp unsalted butter 1/3 cup breadcrumbs Half a yellow onion, chopped finely 4 garlic cloves, minced 1. Remove the clams and the bacon from the oven. The bacon should be perfectly cooked at this time, too. Bake the clams in the upper rack for 5 minutes, until the butter is bubbling a bit. Top each clam half with the grated Parmesan cheese. Dice the remaining bacon and place in a medium bowl along with the crackers, breadcrumbs, bell peppers, shallot, garlic, parsley, smoked paprika and black pepper mix together. Spoon a little of the butter mixture into each clam half. Cut half of the bacon into 1-inch strips and set aside.Transfer to paper towels to drain reserve the bacon fat. Cook bacon in a skillet over moderate heat until lightly golden but not crisp, about 5 minutes.
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