Ingredients
Open the clams, reserving the best 2 dozen shells. Spread a layer of rock salt in the bottom of a pie pan and push shells into it. Fry the bacon till all the fat is rendered (do not fry crisp), then place it on paper towel and press out any remaining fat. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 2 tablespoons of Parmesan. Bake until the clams are just cooked through and the topping is golden, about 10 minutes. Arrange the clams on the platter and serve. Instructions Preheat oven to 450°F. Place clams, bay leaves and water in a large pot; cover and bring to a boil. Reduce heat to medium and cook the clams until they open, 6 to 8 minutes.
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- 4 strips of bacon, diced
- 1 shallot, peeled and small diced
- 2 garlic cloves, finely minced
- ¼ cup of white wine
- ¼ cup of shredded parmesan cheese
- 2 Tbsp. of chopped fresh parsley
- 1 cup of panko breadcrumbs
- 12-18 fresh clams, shucked
- Salt and pepper, to taste
Instructions
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- Preheat the oven to 350°F.
- Add the bacon to a large sauté pan over medium-high heat and cook until it is crisp and browned. Remove the cooked bacon and set aside.
- Add the shallot and garlic to the pan and cook for 1-2 minutes.
- Deglaze with the wine and cook until the liquid is almost gone.
- Add the cooked bacon, cheese, parsley, breadcrumbs, salt and pepper and stir until combined.
- Place the shucked clams on a sheet tray and evenly spoon the breadcrumb mixture over each clam.
- Bake at 350°F for 15 to 20 minutes or until the clams are cooked and the breadcrumb mixture has browned. Serve.
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