Almejas

By andrew.zimmern on Wed, 07/09/2008 - 20:17

Summary

Yield
Prep Time	45 minutes
Country	Spain
Main Ingredient	Seafood/Fish
Meal	Appetizer/Small plate
Season	Any Time

Description

The yield claims 36, but this is for 36 pieces. Depending on other appetizers you may be serving, or if you are serving these clams for a first course - feel free to adjust accordingly.

Ingredients

36 large cherrystone clams, steamed to open in white wine court bouillion, top shells discarded, juices reserved
FOR THE STUFFING:
0.33333333333333 c each minced red pepper, onion, celery
4 T minced, cooked bacon
2 t spanish paprika
2 T minced garlic
2 T minced parsley
1 T fresh thyme
2 T lemon juice
0.25 c olive oil
0.5 c fresh bread crumbs, or more as needed
1 T melted butter
0.25 c fresh clam juice

Instructions

Place oil in a large pan over high heat and add the herbs, spices, seasonings and vegetables.
Saute until cooked through and add the bacon and clam juice, cook until pan is nearly dry.
Toss vegetable mix with the bread crumbs, butter and lemon.
Stuff into the clams and bake until crispy.
Serve.

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Andrew Zimmern