Place under the preheated broiler about 6 inches from the heat and broil until the bread crumbs are golden brown, 3 to 4 minutes. Sprinkle each with an equal portion of the bacon, followed by the bread crumbs. Spoon about a teaspoon of the lemon-herb butter on top of each clam. Nestle the clams into the foil so that they will stay flat and anchored. Line a large baking pan with loosely crumpled aluminum foil. Shuck the clams and place them on the half shell. Process until blended, then scrape from the bowl into a clean container. 6 tablespoons julienned crisp bacon (about 6 slices)Ĭombine the butter, garlic, parsley, thyme, lemon juice, and salt and pepper to taste in the bowl of a food processor fitted with the metal blade.2 dozen littleneck clams, well scrubbed.Sea salt and freshly ground black pepper.1½ tablespoons minced fresh flat-leaf parsley.Perfect for serving on the deck with a glass of white wine or around the holidays with martinis. Add wine and clams, cover, and cook until clams begin to open.
Stir in shallots, garlic, and red pepper flakes. For the clams: In a large saut é pan, cook 3 strips of diced bacon over medium heat until slighly browned and crisp. This recipe never goes out of fashion it is just too, too good. Season with salt and pepper transfer to a bowl to cool. 'Clams Casino!' is one of my favorite Michaelisms, something I yell when I feel like I'm living the high life.
