- 1 cup white wine
- 60 littleneck clams
- 8 thin slices bacon
- 2 cups toasted bread crumbs
- 1 stick butter, melted
- 3 cloves garlic, minced
- 1/4 cup chopped parsley leaves
- 1/4 cup finely grated Parmesan
- 1 tablespoon salt
- 2 jalapenos, minced
- 1 red pepper, minced
Preheat the oven to 350 degrees F.
Place the white wine and the clams in a wide pot with a lid over medium heat. Allow the clams to steam until they open, approximately 10 minutes. Discard any clams that do not open. Remove the clams from the pot and once they are cool enough to work with, remove the meat from the shells. Tear the shells in half and move the meat to 1 side of the shell and discard the other. Place the thinly sliced bacon on a sheet pan and bake until crispy. When they are cooled, crumble the slices individually between both hands, or chop them until they are in fine pieces. See Cook's Note 1.
Preheat the broiler.
In a medium sized bowl, mix the bacon and all the remaining ingredients and check for seasoning. Liberally top each clam with the bread crumb mixture and place them under a broiler until golden brown. See Cook's Note 2. Serve the clams warm.
Cook's Note 1: If you want a little extra flavor, save the drippings and add them in with the topping.
Cook's Note 2: Placing the clams on a bed of large granules of salt will help keep them steady in their shells while cooking.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Jill Davie