Servings:
Serves 4 as an appetizer. Servings
Ingredients
- 24 ea. little neck clams, washed and shucked on half shell, (reserve cold)
- 7 strips smoked bacon (chop 4 and cut remaining 3 into 24 1/2-inch segments for topping)
- 1 tablespoon butter
- 1/2 tablespoon ea. small white onion, peeled, minced
- 1/2 tablespoon ea. bell pepper, split, seeded, minced
- 1/2 tablespoon ea. red pepper, split, seeded, minced
- 2 tablespoon ea. clove fresh garlic, peeled, minced
- 1 tablespoon ea. branch celery, trimmed, minced
- 1/2 cup dry white wine
- 1 cup fresh white bread crumbs
- 1 teaspoon worcesteshire sauce
- 1 teaspoon tobasco sauce
- 2 teaspoon fresh oregano, roughly chopped
Preparation
Baking Directions:
Preheat broiler to medium-high, with rack approximately 10 inches from heat.
In a medium, non-reactive sauce pan over low heat, add chopped bacon and butter to melt.
Raise heat to medium and add onion, peppers, garlic and celery.
Cook 3-5 minutes until all is soft without coloring.
Add white wine and reduce until dry.
Remove from the fire and add remaining ingredients.
Mix well and cool to room temperature.
Top each clam with a teaspoon of this mixture and place a little square of bacon on each.
Cook under broiler until the clam is just warmed and the bacon is crispy, approximately 3 minutes.
