Bacon and Herb Clams


4 slices bacon, cooked and crumbled, drippings reserved
3 tbs onion, chopped
3 tbs green pepper, chopped
3 tbs red pepper, chopped
2 tsp Worcestershire sauce
2 tsp dried thyme
1 tsp black pepper
1 tsp dried oregano
1 tsp garlic salt
2 sticks unsalted butter, softened
16 cherry stone of quahog clams on the half shell
1/3 cup Italian bread crumbs
  • In a medium pan, saute the bacon until almost crispy, then combine one tablespoon reserved bacon drippings with onions, peppers Worcestershire sauce and seasonings.
  • Crumble the bacon and set aside.
  • Using medium heat, saute the vegetables until they are tender. Remove from the heat and set aside to cool.
  • Using a food processor pulse the softened butter into the vegetable mixture.
  • Open the clams, then top each clam with some of the vegetable mixture, bread crumbs and crumbled bacon.
  • Bake at 450 degrees for 10 minutes or until bubbly.




15 min


15 min


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