Clams Madison Adapted From Jacques Pepin |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A delicious cross between clams casino and raw clams Ingredients:
24 clams (little necks are my preference) |
2-3 pieces of bacon-roughly chopped |
tbsp olive oil |
1/3 cup onion chopped fine |
3 scallions chopped fine |
1 stalk celery chopped fine |
3 cloves garlic smashed/crushed fine |
5 mushrooms chopped |
Directions:
1. Pre-heat oven to 250. Freeze Clams 10 minutes to ease task of opening
2. Open clams, reserve clam juice for my Stuffed Shrimp recipe and discard half shell
3. Arraign 24 clams on baking sheet
4. Bake clams for 20 minutes
5. While baking, crisp bacon in saute pan with olive oil
6. Once crisped, add onion, mushrooms, scallions and garlic and saute till onions translucent
7. top clams with mixture and serve 4 each as appetizer or use in Shrimp and Clam combo
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