These clams are a crowd pleasing appetizer to set out before the main course. Serve them up with a great wine.
Ingredients
36 large cherrystone clams, steamed to open in a white wine court bouillion, top shells discarded, juices reserved. set aside cl
clam court bouillion
1 c white wine
5 T minced garlic (reserve 2t for stuffing)
4 T minced parsley (reserve 2t for stuffing)
0.25 c minced shallots
0.5 c olive oil (reserve 1/4 cup for the stuffing)
stuffing
0.33333333333333 c each minced red pepper, onion, celery
4 T minced cooked bacon
2 t spanish paprika
1 T fresh thyme
2 T lemon juice
0.5 c fresh bread crumbs or more as needed
2 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 this vegetable mix with the bread crumbs, butter and lemon.
Stuff on top of the clams and bake/broil until crispy.
Serve.