Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Flatbread with Clams and Bacon
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 servings
Tinned clams are mildly briny, tender and useful in a variety of preparations — pastas, soups or in dips or spreads. These flatbreads could be a light lunch or dinner or a party starter, if you cut them into wedges or squares.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 servings
Ingredients
Directions
- Preheat the oven to 475˚ F. Cook the bacon in a skillet over medium-high heat until crisp, about 8 minutes. Pour off all but 1 tablespoon fat, then add the olive oil to the pan with the bacon. Add the garlic and baby clams or cockles; cook over low heat for 1 minute.
- Spoon the clam mixture onto the flatbreads placed on a baking sheet and sprinkle with grated pecorino. Bake for 5 minutes, then drizzle with hot honey and top with baby arugula before serving.
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