Ingredients Jump to Instructions ↓

  1. 24 Littleneck clams (or Long Island oysters)

  2. 1 Chicken bouillon cube

  3. 1 tablespoon 15ml Grated Parmesan cheese

  4. 4 tablespoons 60ml Light olive oil

  5. 1/2 cup 73g / 2.6oz Bread crumbs

  6. 2 Bacon

  7. 6 Garlic cloves - chopped

  8. 1/8 cup 29ml Dry white wine

  9. 1/3 cup 78ml Clam juice

  10. Paprika - to taste

  11. Lemon wedges - for garnish

Instructions Jump to Ingredients ↑

  1. Shuck the little neck clams, reserve clam juice and leave clams "on the half shell", (if unfamiliar with opening clams, ask your fish market for assistance. Be sure to have them save the clam juice for you.)

  2. Place clams on a broiler pan. Dissolve the chicken bullion cube in 1 cup of hot water and set aside.

  3. Cut bacon into small pieces and brown in a frying pan, drain fat. Add olive oil and chopped garlic to bacon, cook for 2 more minutes. Add white wine, Parmesan cheese, clam juice and bread crumbs. Stir until mixed. Slowly stir in enough chicken broth to thoroughly moisten the mixture making an almost soupy consistency.

  4. Place a teaspoonful of the mixture onto opened clams (distribute any leftover mixture on top of the clams) and sprinkle with paprika. Place under broiler 5 minutes or until nicely browned. Remove and serve with lemon wedges as garnish.

  5. This recipe yields 4 servings.


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