Get recipes like this and more in the Munchies Recipes newsletter. Sprinkle with the remaining parsley and serve with the lemon wedges. Top each clam with some bacon and peppers and bake until golden and warmed through, about 3 to 5 minutes. ![]() 24 littleneck clams, purged and scrubbed (see note) 1/2 cup minced flat-leaf parsley, divided. 3 large shallots, minced (about 1 cup) 3 medium cloves garlic, minced. Mix thoroughly, then top each clam with some of the mixture. For the Clams: 2 ounces bacon, finely diced. In a medium bowl, mix together the breadcrumbs, parmesan, olive oil, 2 tablespoons of the parsley, the Worcestershire sauce, garlic, lemon zest, salt, and pepper with the remaining 2 tablespoons of butter, along with 2 tablespoons of the reserved clam cooking liquid. Season with salt and transfer to the plate with the bacon.
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