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Clams Casino
As seen The Fish Market
Tuesday, August 10
serves 4
Ingredients:
24 count neck clams
4 strips of bacon, chopped
1 cup olive oil
8 cloves of garlic, minced
1 red bell pepper, de-seeded, stem removed and finely diced
1/2 green bell pepper, de-seeded, stem removed and finely diced
4 tablespoons butter
1 bunch fresh basil, leaves only, roughly chopped
1/4 cup fresh minced parsley
1/2 teaspoon kosher salt
generous amount of freshly ground black pepper
Procedure:
- Preheat oven to 350 degrees.
- Open count neck clams, keeping as much of the clam juice with clam in the bottom shell as possible, and set
aside on a baking sheet.
- In a large skillet, saute the bacon until just barely cooked.
- Remove bacon from pan and set on paper towel to drain.
- Add half of the olive oil to the skillet and saute the garlic and pepper until tender.
- Remove pan from heat and stir in the butter, remaining olive oil and fresh herbs.
- Season clams lightly with kosher salt and freshly ground black pepper to taste.
- Top each clam with a tablespoon of pepper-garlic mixture.
- Sprinkle with cooked bacon.
- Bake in a pre-heated 350 degree oven for 5-6 minutes or until bubbling hot.
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