 |
Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 2 |
|
love clams and this is another way to serve them as an appetizer ... makes a nice starter for a nice meal.. from Florida Agriculture council Ingredients:
4 slices lean bacon, chopped fine |
1/2 cup onion, chopped |
1 large clove garlic minced |
1/2 cup red bell pepper, finely diced |
1/2 cup green bell pepper, finely diced |
1/4 teaspoon dried oregano, crumbled |
1 tablespoon olive oil |
1 teaspoon wine vinegar |
1 tablespoon parmesan cheese, freshly grated |
12 middleneck clams, shucked (reserve bottom shells) |
rock salt for lining the pan and platter |
salt and pepper to taste |
Directions:
1. In a heavy skillet, cook chopped bacon over medium heat until browned. Remove to absorbent paper to drain. Wipe skillet clean. Over low heat, cook onion, garlic, bell peppers and oregano in olive oil until peppers are crisp-tender. Transfer the mixture to a small bowl. Stir in chopped bacon, vinegar, Parmesan cheese, salt and black pepper to taste. In a jellyroll pan filled with a layer of rock salt to balance the shells, arrange clam meat on the reserved shells. Top each clam with the bell pepper mixture. Bake in a preheated 400-degree F oven for 12 to 15 minutes until cooked through. Serve clams on a platter lined with a layer of rock salt. Note: Bell pepper mixture may be made 1 day in advance and kept covered and chilled.
|
|