- Appetizer
- Shellfish
- American
- Italian
- Make-ahead
- Oven
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
- 24
littleneck clams, scrubbed under cold water
- 4 slices
bacon, cut crosswise into 1-inch squares
- 6 tbsp
unsalted butter, softened
- 1
small shallot, minced
- 1/2
red bell pepper, seeded and finely diced
- 2 cloves
garlic, minced
- 1/4 tsp
red pepper flakes (optional)
- 2 tbsp
flat-leaf parsley, finely chopped
- 1/2 cup
panko or dry breadcrumbs
- 2 tbsp
grated Parmesan cheese
- 1
lemon, half juiced, half cut into wedges
1 tbsp in step 3
salt, to taste
black pepper, freshly ground, to taste
- 2 cups
coarse salt, for steadying the shells
Contains milk (unsalted butter, grated Parmesan cheese) and shellfish (littleneck clams).
Not checked: panko or dry breadcrumbs, coarse salt, for steadying the shells.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Put the scrubbed clams in a bowl in the freezer for 15 minutes. This relaxes them and makes them much easier to open; don't leave them longer than 20 minutes.
15 min, hands-off
- 24 littleneck clams
- Step 2
Meanwhile, cook the bacon squares in a skillet over medium heat until the fat has rendered but the bacon is still soft and bendable, about 5 minutes. Lift onto a paper towel; keep 1 tablespoon of the fat in the pan and discard the rest.
5 min
- 4 slices bacon
- Step 3
Return the skillet with the reserved bacon fat to medium heat. Add 2 tablespoons of the butter, then the shallot, bell pepper, garlic and pepper flakes. Cook, stirring, until soft and fragrant but not browned, about 4 minutes. Scrape into a bowl and cool 5 minutes, then stir in the remaining 4 tablespoons softened butter, the parsley, 1 tablespoon lemon juice, a pinch of salt and several grinds of pepper.
10 min
- 6 tbsp unsalted butter
- 1 small shallot
- 1/2 red bell pepper
- 2 cloves garlic
- 1/4 tsp red pepper flakes
- 2 tbsp flat-leaf parsley
- 1 tbsp lemon
- salt
- black pepper
- Step 4
In a small bowl, toss the panko with the Parmesan and a pinch of salt.
- 1/2 cup panko or dry breadcrumbs
- 2 tbsp grated Parmesan cheese
- Step 5
Open the clams: hold one in a folded towel, hinge toward your palm, and work the tip of a clam or butter knife between the shells at the hinge. Twist to pop it open, run the knife along the inside of the top shell to cut the muscle, and discard the top shell. Slide the knife under the clam to free it, leaving it in the bottom shell with its juices. Spread the coarse salt in a rimmed baking sheet and nestle the shells in it so they sit level.
20 min
- 2 cups coarse salt, for steadying the shells
- Step 6
Heat the broiler with a rack about 6 inches below it. Top each clam with about 1 teaspoon of the butter mixture, a pinch of the breadcrumb mixture, and one square of bacon pressed lightly on top.
10 min
- Step 7
Broil until the butter is bubbling, the crumbs are deep golden and the bacon is crisp, 4 to 6 minutes. Watch closely so the crumbs don't burn.
5 min
- Step 8
Let the clams rest 2 minutes, then transfer to a platter and serve hot with the lemon wedges.
2 min
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026