Stuffed Clams with Bacon and Peppers
Gourmet Restaurant Meals
8-12 as an appetizer
Also known as Clams Casino, this tasty appetizer originated in Rhode Island and is now served in many variations all over the U.S., including in New Orleans, where oysters are substituted for the clams.
1/4 cup oilve oil
1/2 medium red pepper, cut in small dice (about 1 cup)
1/2 medium green pepper, cut in small dice (about 1 cup)
1 medium onion, cut in small dice
3 tablespoons minced garlic
12 slices cooked bacon, chopped
1/2 cup white wine
1 cup (2 sticks) unsalted utter
2 3/4 cups panko bread crumbs
50 littleneck clams
Warm the olive oil in a large skillet over medium-low heat. Add the peppers and onion and cook for about 10 mintues, until the vegetables are soft but not browned. Add the garlic and bacon and cook another 2 minutes.
Stir in the wine and diluted Glace de Fruits de Mer Gold® and simmer for a few minutes. Add the butter and cook, stirring, until it melts. Stir in the bread crumbs, remove the pan from the heat, and set it aside.
Rinse the clams and carefully split them open using safety gloves and clam knife. Transfer the clam meat to one side of each shell and discard the other shell half. Place the meat-filled shells on baking sheet and top each with about 2 tablespoons of the stuffing mixture.
Preheat a grill on medium-high for 10 minutes. Cook the stuffed clams on the grill with the lid closed, for 8-9 minutes, the filling is slightly brown and crispy. The clams can also be baked in a 450 degree oven for 8-9 minutes.
Wine Pairing: Dry rosé