Bacon Garlic Clam Platter Recipes

Steps:

• Cook fettuccine according to package directions. Meanwhile, drain clams, reserving 1/4 cup juice. In a large saucepan, combine the butter, garlic, parsley, oregano, pepper, clams and reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Stir in the cream and Parmesan cheese; cook 2-3 minutes longer or until heated through. Add bacon. Drain fettuccine; stir into sauce.

Steps:

• Wash clams to remove any dirt or sand.
• In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
• Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.

Steps:

• Gather your goods!! Put your clams in a large bowl or pot under cold running water, remove surface dirt and debris, then fill container with water so the clams will release extra grit and sand.
• Wash and prep your other veggies. Get pot of water on for noodles. I prefer the green tea noodles or buck wheat. They are light and flavorful, beautiful with this dish. Prepare according to package. Boil about 6 minutes, drain and set a side
• While noodles are being prepared, take the cut up bacon and saute in large pot over medium high heat. After bacon begins to render add veggies continue to cook until bacon is crisping. Add garlic, and cook till garlic aroma fills the air. Add wine and tomatoes bring to boil.
• Rinse clams again, drain and add to the bacon / veggie mix. cook until clams open. As the open, move them out of pan to make room for more clams as they open.
• Meal while, toast your bread of choice, however is best for you, I prefer the grill, but an oven is perfect.
• Now that your clams are all open, place the soba noodles in the remaining broth and add the butter. stir around, return clams to broth, add more wine if needed. Serve on a large platter with crusty bread. Enjoy and have fun with your guest. Put any remaining broth in a few side cups for your guest, just in case they want more!

Steps:

• Preheat the oven to 375 degrees F.
• Cook the clams: Heat a large skillet over high heat. Rinse the clams one final time to make sure they are free of any grit. Add 1 tablespoon of the butter to the skillet, add the clams and vermouth and cook, shaking the skillet slightly, until the clams open. Remove and cool. Reserve any cooking liquid.
• Make the breadcrumb mix: Place the remaining 10 tablespoons butter in the bowl of a food processor, add the garlic, scallions and lemon zest and juice and pulse to blend. Transfer the mixture to a bowl and season with salt and pepper. Mix in the breadcrumbs.
• Prepare and bake the clams: Detach each clam from its shell and put the meat back in the shell. Mix the reserved cooking liquid from the clams (if any) with the cream. Pour a touch of the cream mixture on top of each clam and immediately mold some of the breadcrumb mixture into each of the shells so the clam body is covered. Arrange them in a single layer on a baking sheet. Bake until hot, 10 to 12 minutes. Remove from the oven and preheat the broiler.
• Broil the clams for 1 minute, watching them constantly so they don't burn. Remove them from the oven. Squirt with lemon juice. Top each clam with some parsley. Serve immediately.

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:

• Steam the clams with the water and butter in a covered pan for 3 minutes. Turn off the heat and keep covered. On a medium flame fry the garlic, ginger, cilantro, shallots, and bacon separately in the safflower oil. They will lightly brown in seconds so stand ready with a slotted spoon. The ginger takes the longest, but that means 10 seconds. The bacon is done in literally a blink of an eye. When the cilantro leaves turn dark green; it's done. Drain each on a paper towel.
• Save the clam nectar to use later. Discard one shell from each clam. On a single platter or individual plates, place the clams on their half shells. Drizzle with olive oil. Scatter the fried garlic, ginger, cilantro, shallots and bacon over the clams. Serve warm and eat by hand.

Steps:

• Prepare the butter: In a mixing bowl, combine the butter, pimentos, garlic, and chives.
• Season with salt and pepper.
• Mix well.
• Add parsley.
• Mix well.
• Spoon the butter onto a piece of parchment paper, for a long 1-inch round log.
• Roll the log up tightly in the parchment paper.
• Wrap the butter log a second time in plastic wrap.
• Refrigerate until firm (*Ialways make more of this butter. It's really versatile and hey, how can you have too much butter?) Preheat the oven to 400 degrees F.
• With an oyster knife, shuck each clam, remove the top shell and place on a parchment lined baking sheet.
• Loosen the clams away from the bottom shell.
• Remove the butter from the refrigerator and slice into thin pats.
• Place the pieces of bacon on top of each other and slice into 1-inch pieces.
• Place a pat of the butter on top of each shucked clam.
• Lay a piece of bacon on top of the butter.
• Place on the top rack in the oven and cook for 8 to 10 minutes, or until the bacon is crispy.
• Remove from the oven and place the clams on a large platter.
• Pour any pan drippings over the clams.
• Garnish with parsley.

Steps:

• Bring a large pot of lightly salted water to a boil. Meanwhile, scrub the clams under cold running water with a stiff-bristled brush, then refrigerate.
• Place a large saute pan over medium heat and add the olive oil. When the oil is hot, add the bacon and saute until the fat has rendered and the bacon starts to brown. Add the garlic and leeks and saute until the leeks have softened and released most of their liquid. Increase heat to high and add the wine, black pepper, cayenne and tomatoes; boil until the wine is reduced by half, about 5 minutes.
• Add the linguine to the boiling water and cook until just before it is al dente. Meanwhile, add the clams and, if desired, the lemon juice to the saute pan. Cover and cook until the clams open completely, about 5 minutes. Season to taste with salt.
• Drain the linguine and add to the pan with the clams; it will continue to cook when added to the mixture. Season to taste with salt and pepper. Garnish with parsley and pine nuts.

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Lightly coat both sides with flour; shake off excess. , In a nonstick skillet, cook bacon over medium-high heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve 1 teaspoon drippings., In same pan, heat butter and drippings over medium heat. Add chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan., Add garlic, rosemary and pepper flakes to pan; cook and stir until garlic begins to color, 1-2 minutes. Stir in broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Cook until slightly thickened, 3-4 minutes., Return chicken and bacon to pan; heat through, turning chicken a few times to coat.