Bacon and Herb-Stuffed Clams
Source of Recipe
Marla
List of Ingredients
n and Herb-Stuffed Clams
2 dozen small clams or 1 dozen large clams
1 tablespoon garlic, crushed
½ cup white wine
1 tablespoon parsley, chopped
¼ cup water
2 tablespoons butter, softened
Stuffing
2 tablespoons celery, chopped
2 tablespoons red onion, chopped
2 pieces of bacon, chopped
2 tablespoons red pepper, chopped
1 cup bread crumbs
1 tablespoon fresh sage, chopped
1 tablespoon fresh basil, chopped
2 tablespoons Parmesan cheese
Recipe
Baco
In a sauce pan over medium-high heat, add the butter, garlic, water and wine. Bring
to a boil and add clams. Cook, uncovered, until clams open. Add parsley to the broth,
remove the clams and chill. Set broth aside.
Once cooled, pull the meat from the clams and chop. Set aside clam shells.
Stuffing
In a saute pan over medium heat, add bacon, onions, celery and red pepper. Cook
until bacon is done. Add sage, basil and bread crumbs, combine and remove from heat.
Add the chopped clams and broth and stir until mixture is soft.
Spoon clam stuffing mixture back into the clam shells and top with Parmesan cheese.
Bake in a 300 degree oven for 2 to 3 minutes and serve.
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