- 18 Cherrystone or little neck clams
- 3 cups dry white wine
- Bacon, cut into slices to cover clam
- 2 tablespoons butter
- 1 clove minced garlic
- 3 TBL shallot chopped
- 4 scallions trimmed and minced
- 1⁄2 cup flat leaf parsley chopped
- 1⁄4 cup plain bread crumb
- 1⁄4 tsp red pepper flakes
- Salt and Pepper
- 2-3 TBL EVOO
Steam Clams in the wine in a large pot just until they open – overcooking them makes them tough. Let the clams cool and then remove the “lid”.
Cook bacon until almost fully crisp and drain. Cut into slices to cover the clams.
Reserve 1 TBL bacon drippings.
Preheat oven to 425.
In a different pan, over medium heat, melt butter and drippings, and add garlic, shallots, scallions, parsley, and a splash of white wine and cook until soft – about 5 minutes.
Add red pepper flakes and remove from heat.
To assemble, pour some of the butter mixture over the clam, add bread crumb, and top with bacon. Arrange on a baking sheet and bake until the bacon and bread crumbs are browned . Serve with lemon.