INGREDIENTS

  • 1 stick Butter
  • ½ teaspoon Dried Thyme
  • ¼ cup Fresh Parsley, chopped
  • 1 small Onion, finely chopped
  • ½ cup Red Bell Pepper, finely chopped
  • ¼ cup Grated Parmigiano-Reggiano cheese
  • 1 cup Dried Breadcrumbs
  • 8 slices precooked Bacon, cut into 2” pieces
  • 24 large Clams, opened

DIRECTIONS

  1. Preheat oven to 450° Fahrenheit.
  2. In a saucepan, melt the butter and sauté the onion and red bell pepper until soft, about 5 minutes.
  3. In a large mixing bowl, combine the breadcrumbs, thyme, parsley and cheese. Add the melted butter mixture and combine well. Arrange the opened clams on a rimmed baking sheet. Place a slice of bacon on each clam, and top with the breadcrumb mixture.
  4. Bake for 5-8 minutes, or until the tops of the clams are golden brown.

FISH USED IN THIS RECIPE

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