A favorite old classic - revamped.
1/2 cup(s) water
18 littleneck clams, scrubbed
2 bay leaves
1 tablespoon(s) extra-virgin olive oil
2 medium shallots, minced
1 small green bell pepper, minced
2 ounce(s) Canadian bacon, finely chopped (about 1/2 cup)
2 teaspoon(s) white-wine vinegar
3/4 cup(s) fresh breadcrumbs
1/2 cup(s) grated Parmesan cheese
2 tablespoon(s) chopped fresh chives
2 teaspoon(s) minced fresh oregano, or 1 teaspoon dried
1/2 teaspoon(s) smoked or regular paprika
1/2 teaspoon(s) freshly ground pepper
Directions
1. Preheat oven to 450 degrees F.
2. Bring water, clams and bay leaves to a boil in a large covered pot. Reduce heat to medium and cook the clams until they open, 6 to 8 minutes. Drain in a colander. (Discard any clams that do not open.) Discard the bay leaves.
3. Meanwhile, heat oil in a large skillet over medium heat. Add shallots and bell pepper; cook, stirring often, until soft, 2 to 3 minutes. Add Canadian bacon; cook, stirring frequently, until heated and fragrant, about 1 minute. Stir in vinegar; transfer the mixture to a large bowl. Stir in breadcrumbs, Parmesan, chives, oregano, paprika and pepper.
18 littleneck clams, scrubbed
2 bay leaves
1 tablespoon(s) extra-virgin olive oil
2 medium shallots, minced
1 small green bell pepper, minced
2 ounce(s) Canadian bacon, finely chopped (about 1/2 cup)
2 teaspoon(s) white-wine vinegar
3/4 cup(s) fresh breadcrumbs
1/2 cup(s) grated Parmesan cheese
2 tablespoon(s) chopped fresh chives
2 teaspoon(s) minced fresh oregano, or 1 teaspoon dried
1/2 teaspoon(s) smoked or regular paprika
1/2 teaspoon(s) freshly ground pepper
Directions
1. Preheat oven to 450 degrees F.
2. Bring water, clams and bay leaves to a boil in a large covered pot. Reduce heat to medium and cook the clams until they open, 6 to 8 minutes. Drain in a colander. (Discard any clams that do not open.) Discard the bay leaves.
3. Meanwhile, heat oil in a large skillet over medium heat. Add shallots and bell pepper; cook, stirring often, until soft, 2 to 3 minutes. Add Canadian bacon; cook, stirring frequently, until heated and fragrant, about 1 minute. Stir in vinegar; transfer the mixture to a large bowl. Stir in breadcrumbs, Parmesan, chives, oregano, paprika and pepper.
4. Remove clam meat from shells (reserving the shells), chop and stir into the breadcrumb mixture. Pull clamshells apart and spoon the breadcrumb mixture into the half shells, packing lightly and mounding slightly (you may have a few shells left over). Place the clams on a large baking sheet. Bake until well browned, about 20 minutes.
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