![]() ![]() Liberally top each clam with the bread crumb mixture and place them under a broiler until golden brown. In a medium sized bowl, mix the bacon and all the remaining ingredients and check for seasoning. When they are cooled, crumble the slices individually between both hands, or chop them until they are in fine pieces. Place the thinly sliced bacon on a sheet pan and bake until crispy. Tear the shells in half and move the meat to 1 side of the shell and discard the other. Remove the clams from the pot and once they are cool enough to work with, remove the meat from the shells. ![]() Allow the clams to steam until they open, approximately 10 minutes. Place the white wine and the clams in a wide pot with a lid over medium heat. ![]()
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