- 3 slices bacon (about 2 ounces)
- 1/4 cup unsalted butter, softened
- 2 tablespoons minced shallots
- 2 large garlic cloves, minced
- 2 teaspoons minced fresh flat-leaf parsley leaves
- 2 teaspoons freshly squeezed lemon juice
- 1/4 teaspoon kosher salt
- Pinch cayenne pepper
- 36 little neck or cherrystone clams, scrubbed
- 1/2 cup sourdough breadcrumbs
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Cook the bacon in a medium skillet over medium heat until crisp. Drain and chop fine. Set aside.
Arrange the clams in a single layer in a large skillet pan, cover, and steam over high heat until their shells just begin to open, about 5 to 8 minutes. (Do this in batches if needed.) Set aside. When cool enough to handle, remove the top shells and discard. Slide a knife under each clam to loosen it in the shell.
Crumple a large piece of aluminum foil and spread it out on a baking sheet. (The creases in the foil help keep the clams from tipping over.) Spread about a 1/4 teaspoon of the seasoned butter on top of each clam, top with some of the bacon, and about 1/2 teaspoon of the crumbs. Evenly space the clams on the prepared baking sheet. (The clams can be prepared to this point, covered, and refrigerated, up to 4 hours before serving.)
Place a rack about 4 inches from the broiler element and preheat. Broil the clams until the crumbs are toasted and the butter is sizzling, about 3 to 4 minutes. Serve warm.
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