Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
24 baked clams, 4 to 6 serving

Ingredients

Directions

In a heavy skillet cook the bacon over moderate heat, stirring, until it begins to brown but is not crisp, transfer it with a slotted spoon to paper towels to drain, and discard the fat from the skillet. In the skillet, wiped clean, cook the onion and the garlic in the oil over moderately low heat until they are softened, add the bell peppers and the oregano, and cook the mixture, stirring, until the bell peppers are crisp-tender. Transfer the mixture to a small bowl and stir in the bacon, the vinegar, the Parmesan, and salt and black pepper to taste. The bell pepper mixture may be made 1 day in advance and kept covered and chilled.

Arrange the clams in the reserved shells in a jelly-roll pan filled with some of the coarse salt (to balance the shells), divide the bell pepper mixture among them, and bake the clams in a preheated 400 degree oven for 12 to 15 minutes, or until they are just cooked through. Arrange the clams on a platter filled with more of the coarse salt.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Clams Casino

Recipe courtesy of Rick Moonen

Clams Casino

Recipe courtesy of Robert Irvine

Clams Casino

Recipe courtesy of Giada De Laurentiis

Clams Casino

Recipe courtesy of Sandra Lee

Clams Casino

Recipe courtesy of Emeril Lagasse

Clams Casino

Recipe courtesy of Acqua Restaurant

Clams Casino

Recipe courtesy of Food Network Kitchen

Clams Casino

Recipe courtesy of Jill Davie

Clams Casino

Recipe courtesy of Christopher Roberts

Browse Reviews By Keyword

          Latest Stories