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Categories:Viewed: 59 - Published at: 6 years ago
Ingredients
- 24 pieces Littleneck Clams
- 2 sticks Butter, Melted
- 2 Tablespoons Red Or Green Pepper, Chopped Small
- 3 Tablespoons Chopped Vidalia Onion
- 2 Tablespoons White Wine
- 12 strips Bacon, Cooked And Chopped Or Crumbled
- 1/2 cups Panko (Japanese Breadcrumbs)
Method
- Combine butter, pepper, onion, wine, bacon and Panko in a mixing bowl and mix well.
- Refrigerate mixture for at least 1 hour or overnight.
- Some folks do not like to shuck clamsit is hard and you need to know what you are doing.
- Google a video on it to watch prior to attempting ... or you can put the clams on a baking sheet and bake at 350 degrees for about 10 minutes or until clams pop open.
- (Remember: if a clam stays shut tight, discard it.)
- Either way, once open, rip off the top shell and throw it away.
- Loosen the clam from the shell and put it back (makes eating it easier).
- Grab a good bit of the chilled mixture and stuff it onto each clam shell, fully covering the clam meat.
- Sprinkle with a bit of additional Panko and cook under your broiler at medium heat for 5 minutes or until browned.
- Dig in!
- Sorry if you get addicted, lol!
