Related recipes: Appetizers, Bacon, Citrus, Clams, Herbs, Low-Carb, National Fisheries Institute, Seafood
Preparation facts
Total Time: 30 minutes
Yield: 4 servings
Ingredients
24 Maryland Littleneck clams in shell
6 slices bacon
1/4 cup onion, minced
1/3 cup green pepper, minced
3 Tbs chives, chopped
3 Tbs grated Parmesan cheese
1 Tbs lemon juice
1/4 tsp white pepper
1/8 tsp seafood seasoning
1 tsp paprika
rock salt
lemon slices
Directions
Conventional Oven:
Preheat oven to 400°F. Shuck clams, reserving liquid. Remove clam and cut into 3 pieces. Place back on one side of shell. Saute bacon until slightly crisp. Drain and crumble. In a small bowl, mix together bacon and remaining ingredients. Place about 1 teaspoon of mixture on each clam. Spread a layer of rock salt 1/2 inch deep on a baking sheet. Mold clams into rock salt and bake for about 10 minutes. Garnish and serve hot.
Microwave:
Open clams (8 at a time) by microwaving on low for 3 minutes. Place rock salt on a microwave dish and arrange 8 prepared clams on rock salt. Microwave 8 at a time on high for 3 minutes. Garnish and serve hot.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
