• 12servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 slices of lean bacon, chopped fine

  2. 1/2 cup chopped onion

  3. 1 large garlic clove, minced

  4. 1 tablespoon olive oil

  5. 1/2 cup finely diced red bell pepper

  6. 1/2 cup finely diced green bell pepper

  7. 1/4 teaspoon dried oregano, crumbled

  8. 1 teaspoon Worcestershire sauce

  9. 1 tablespoon Monterey Jack or freshly grated Parmesan

  10. 12 medium (2 1/2-inch) hard-shelled clams, shucked and the bottom shells reserved Salt and pepper to taste

  11. Coarse salt for filling the pan and platter

Instructions Jump to Ingredients ↑

  1. In a heavy skillet cook the bacon over medium heat, stirring, until it begins to brown but is not crisp, transfer with a slotted spoon to paper towels to drain; discard drippings.

  2. In the skillet, cook onion and garlic in oil over medium-low heat until softened, add bell peppers and oregano, and cook mixture, stirring, until bell peppers are crisp-tender.

  3. Transfer mixture to a small bowl and stir in the bacon, Worcestershire and desired cheese; salt and black pepper to taste.

  4. 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°F (205°C). oven for 12 to 15 minutes, or until they are just cooked through.

  5. To serve, arrange the clams on a platter filled with more of the coarse salt.


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