Shuck the clams and place them on the half shell. Line a large baking pan with loosely crumpled aluminum foil. Nestle the clams in their half shells into the foil so that they will stay flat and anchored. Spoon about a teaspoon of the lemon-herb butter on top of each clam. You can prepare the clams right in their baking dish up to several hours in advance and bake them just before you serve them. 36 littleneck clams; 4 tablespoons fresh Italian parsley, finely chopped; 2 red or yellow bell peppers, roasted and peeled, cut into 1-inch squares; 12 slices bacon, cut into 1-inch squares; 6 tablespoons unsalted butter.
- 2 c. Fine soft breadcrumbs
- 2 tsp Paprika
- 2 Tbsp. Extra virgin olive oil
- 1 x Clove garlic, very finely Minced
- 3 doz littleneck clams, on The half shell
- 9 slc Raw bacon
- 1 x Lemon, cut into wedges
Directions
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.
- Heat oven to 350 degrees. Toss together bread crumbs, paprika, extra virgin olive oil and garlic. Place clams in a flat baking dish. Mount some of the bread crumb mix on each clam. Cut bacon slices into quarters and place a piece on each clam. Bake 25 min, or possibly till bacon is crisp. If you like, the clams may be served on a bed of heated rock salt. Serve with lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories578 | |
| Calories from Fat351 | 61% |
| Total Fat39.16g | 49% |
| Saturated Fat11.39g | 46% |
| Trans Fat0.0g | |
| Cholesterol44mg | 15% |
| Sodium940mg | 39% |
| Potassium279mg | 8% |
| Total Carbs40.82g | 11% |
| Dietary Fiber3.1g | 10% |
| Sugars3.66g | 2% |
| Protein15.06g | 24% |
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