Bacon and Herb Clams
Ingredients
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.
No Comments