Clam Appetizer
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INGREDIENTS 1 medium clove garlic, minced
2 tablespoons butter
1/4 pound fresh mushrooms with stems, finely chopped
1 medium stalk celery, finely chopped
1/2 small green pepper, finely chopped
1/2 medium onion, finely chopped
1 pint shucked hard-or-soft-shell clams with liquor, minced
1/2 cup dry, fine bread crumbs
2 tablespoons dry white wine, or to taste
Generous sprinkling of Parmesan or Romano cheese
Pinch of oregano
Pinch of basil
Salt, to taste
4 strips of bacon, cut in halfPreheat broiler for approximately 10 minutes.
Sauté garlic in butter in a medium-size heavy skillet for 2 to 3 minutes. Add mushrooms, celery, green pepper, and onion and continue cooking until vegetables are tender-crisp. Mix in clams and liquor and turn off heat.
Slowly stir in bread crumbs until all clam liquor is absorbed. Add more bread crumbs if necessary, but don't let the mixture become too thick.
Blend in wine, cheese, oregano, and basil. Salt, to taste.
Pile clam mixture onto 8 large scallop shells or scallop-shaped broilerproof dishes. Top each shell with 1/2 strip bacon.
Arrange shells/dishes on a cookie sheet and broil approximately 4 inches from heat until nicely browned and bacon is crisp, 3 to 4 minutes. Remove from broiler and serve immediately. Lemon and lime wedges may be served with clams.
Along with a salad, this could be used as a main course.