Ingredients
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24
-
3
-
2
-
1/3
-
1/3
-
1/4
-
2
-
1/2
-
1/2
-
1
-
1
-
1/4
-
6
-
-
Directions
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Steps
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1
Done
|
In a Medium Sautpan Over Medium-High Heat, Place a Steaming Basket and Fill Up With Water to the Bottom of the Basket; Bring to a Boil. When Water Is Boiling, Add Clams, Cover and Steam For Only 4 Minutes. Remove from the Heat and Transfer to a Bowl to Cool. |
|
2
Done
|
in a Small Skillet Over Medium Heat, Add Bacon and Butter; Cook Until Brown but not Crispy. Remove With Tongs to a Plate Lined With Paper Towel. Return the Skillet on the Heat and Add Shallot With Roasted Red Pepper; Saut 1 Minute Before Adding White Wine. Cook Until the Liquid Is Reduced by 2/3. Add Garlic and Saut For 1 Minute; Remove from the Heat. |
|
3
Done
|
Chop Cooked Bacon Into Small Pieces; Set Aside. in a Medium Bowl, Combine the Roasted Red Pepper Mixture, Chopped Bacon, Breadcrumbs, Freshly Ground Black Pepper, Cayenne Pepper and 2 Tablespoons Grated Cheese. Mix the Ingredients Until Very Well Blended. |
|
4
Done
|
Preheat the Oven on Broil Placing the Rack About 10-Inch from the Top. |
|
5
Done
|
Separate Clams from Shells and Keep the Deepest One as a Cooking Vessel. Place Them in a Baking Dish Covered With Coarse Sea Salt. Spoon the Bacon Mixture in Each Shell. Sprinkle a Little Cheese on Top and Then Parsley. Transfer to the Oven and Broil For 5 Minutes or Until the Top Is Slightly Browned. Serve Immediately With Lemon Wedges. |
