|Julian's Clams Casino ready for garnishing.|
|I've got my small clams on an escargot plate to hold them steady.|
The recipe makes 12 clam servings. If you are using them as an appetizer, than two-three per person is likely sufficient.
|Clams ready for fillings with clam juice preserved.|
4 slices bacon
12 large clams
1/4 cup minced shallot or onion
1/4 cup finely chopped green bell pepper
1/2 cup dried bread crumbs
1/4 teaspoon dried oregano
2 teaspoons dried parsley
2 tablespoons grated Parmesan cheese
4 cloves garlic, minced
4 tablespoons butter
1/4 teaspoon paprika
Chopped parsley for garnish
In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside. Reserve bacon drippings in the skillet.
Wash and open the clams (as noted above) being sure to cut them loose from the shell after you have it open, but leaving each in the bottom half of the shell. Take care to preserve as much of the liquid inside the clam shells as you open them. Discard the top shell.
Preheat oven to 450F degrees.
Warm the reserved bacon drippings in the skillet, and place pan over medium heat. Add onion and pepper and saute until tender, 3-4 minutes. Add the bread crumbs and stir until golden brown, another 2-3 minutes. Remove to a separate dish. Stir in the oregano, parsley and cheese. Toss in the crumble bacon and combine. Set aside.
Wipe out the skillet. Melt the butter over medium heat. Add the minced garlic and saute 1 minute.
Spoon the butter/garlic mixture into the clams. Spoon the bread crumb mixture on top of each buttered clam. Sprinkle with paprika.
Place the clams on a cookie sheet or in any type of oven save dish that will hold them steady making sure they will not rock and spill the ingredients. Bake for 7 minutes. Garnish with chopped parsley. Serve.