Bacon Broiled Clams Recipes

Steps:

• Preheat broiler. Line a 10-by-15-by-1-inch baking sheet with aluminum foil. Arrange clams on prepared baking sheet.
• Scatter scallions evenly over clams. Place one piece of bacon on each clam. Broil close to heat just until bacon is lightly browned. Serve immediately, accompanied by bread.

Steps:

• Bring 4 cups water and the vermouth to a boil in a large pot over high heat. Add the clams, cover and cook until they start opening, 4 to 10 minutes; as the clams open, transfer them to a bowl using tongs. (Discard any unopened clams.) Strain the cooking liquid through a fine-mesh sieve into another bowl; set aside.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the bacon and garlic. Cook, stirring occasionally, until the bacon starts to crisp, about 7 minutes. Add the spring onions, sliced celery, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 7 minutes.
• Sprinkle the flour over the vegetables in the pan; cook, stirring, until incorporated, about 1 minute. Slowly add the reserved clam cooking liquid, stirring and scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until thickened, about 3 minutes. Season with salt and pepper.
• Add the clams to the saucepan (remove from the shells and chop, if desired); add the peas. Cook until warmed through, about 2 minutes. Remove from the heat and stir in the half-and-half. Top with celery leaves and serve with the baguette.

Steps:

• Arrange clams on a foil-lined baking sheet with sides. Fry bacon until crisp. Drain and cut in pieces.
• Place bread, onion, jalapeño, parsley, thyme, lemon zest and bacon in a food processor and let it rip for a good few minutes, scraping down sides once or twice, until everything is uniformly combined and bread crumbs are quite finely ground.
• Heat broiler. Cover each clam with crumb mixture, patting it on top. Place clams under broiler, fairly close to the heat source, until browned on top, about 5 minutes. Serve with lemon wedges.

Steps:

• In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside.
• Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside.
• Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool.
• In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well. Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil.
• Bake at 450 degrees F (230 degrees C) for 7 minutes. Serve.

Steps:

• Preheat grill to high.
• Place a medium saute pan over medium-high heat, add the bacon and cook until lightly golden brown. Add the garlic and red pepper flakes and continue cooking until the bacon is crisp. Remove from the heat, stir in the olive oil, parsley, and bread crumbs and season with black pepper, to taste.
• Top clams with bacon mixture and place on the grill. Grill for about 1 minute or until just cooked through. Serve immediately.

Steps:

• Cook 5 bacon slices in medium skillet over medium heat until almost crisp, turning occasionally, about 10 minutes. Transfer to paper towels. Repeat with remaining 5 bacon slices. Chop bacon.
• Mix salsa and basil in medium bowl.
• Prepare barbecue (medium-high heat). Cover bottom of 2 platters with 1/4-inch-thick layer of rock salt. Arrange clams directly on barbecue rack. Cover and grill until clams open, turning occasionally, about 8 minutes (discard any clams that do not open). Remove clams from rack.
• Using pot holders to protect hands, twist off and discard top shells of clams. Arrange clams, shell side down, atop salt on platters. Spoon salsa atop clams. Sprinkle with reserved bacon and serve.

Steps:

• Heat grill to medium heat.
• Fill large skillet with water to 1-inch depth. Bring to boil on medium-high heat. Add clams; cover. Simmer on medium-low heat 3 to 4 min. or until clams open. (Discard any clams that do not open.) Drain clams in colander; rinse with cold water to remove any sand. Remove clam meat from shells; chop and set aside. Reserve 36 clam shell halves.
• Cook bacon in large skillet on medium heat until crisp. Add garlic; cook and stir 30 sec. Stir in crumbs and parsley; remove from heat. Add cheese and oil; mix well. Stir in chopped clams.
• Pour 1/2-inch-deep layer of kosher salt into 16-5/8x11-7/8x2-5/8-inch disposable aluminum pan. Fill shells with bacon mixture; place in single layer in salt. (The salt prevents the filled shells from tipping over.) Place pan on grill grate; grill 4 min. or until clams are heated through. Serve with lemon wedges.

Steps:

• Chill clams in freezer for 10 minutes or more to relax them.
• Open clams and free them from the shell, using a clam knife and reserving juice.
• Cover a baking sheet with rock salt or crumpled foil.
• Set half shells with clams and juice on the baking sheet, leveling so juice doesn't spill.
• Add a drop or two of Tabasco to each clam.
• Place a piece of bacon on each clam.
• Broil until the bacon is brown.

Steps:

• Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free of coals (or, for a gas grill, shutting off one or two burners); see Grilling Procedure .
• Cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
• Stir together oil, garlic, red-pepper flakes, and lemon juice in foil pan and put on grill over area with no coals.
• Grill clams on grill rack over coals, turning with tongs, until they open, 3 to 7 minutes, transferring as opened to foil pan and being careful not to spill their juices. (Discard any clams that remain unopened after 7 minutes.)
• Cook linguine in a pasta pot of well-salted boiling water until al dente, then drain.
• Toss pasta with bacon, parsley, contents of foil pan, and salt and pepper to taste.

Steps:

• Cook bacon in a large pot over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Add oil, garlic, and onion to pot. Cook, stirring occasionally, until softened, about 4 minutes.
• Add wine and clams. Bring to a simmer. Cook, covered, until clams open, about 5 minutes. Transfer clams to a plate using a slotted spoon. Discard any unopened clams. Remove remaining clams from shells.
• Strain cooking liquid through a fine sieve, and return to pot. Add cream, and cook over medium heat until thick and reduced to 1 cup, about 10 minutes. Add red-pepper flakes.
• Preheat oven to 400 degrees (or heat grill to medium). Spoon 1/3 cup sauce over each grilled pizza crust. Top with reserved clams and bacon. Bake or grill, covered with lid, directly on grates, until sauce is bubbling, 5 to 7 minutes (time may vary slightly if grilling). Remove from oven or grill. Top with parsley, and drizzle with oil.