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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
4 tablespoons diced onion |
4 tablespoons diced red and green bell peppers |
2 tablespoons diced celery |
6 tablespoons butter |
2 tablespoons dry vermouth |
1 teaspoon hot sauce |
2 teaspoons worcestershire sauce |
1 tablespoon lemon juice |
1 cup bread crumbs |
36 littleneck clams, shucked, juice and shells reserved |
1 1/2 teaspoons chopped fresh parsley leaves |
4 slices bacon |
Directions:
1. Fry the onions, peppers, and celery in 1/2 tablespoon of the butter. Add vermouth and turn heat halfway down. Add the remaining butter and let melt. Add hot sauce, Worcestershire, and lemon juice. Add bread crumbs and 1/2 cup of reserved clam juice. Remove mixture from heat and cool.
2. Place the stuffing mixture in the shells on top of each clam and sprinkle with parsley. Top with 3/4 slice of bacon. In a medium-hot cast iron pan or griddle pan, place clams, bacon side down, and cook until browned and bacon is crispy. Flip over and cook an additional 1 to 2 minutes.
3. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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