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.

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