| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 40 min |
| Yield: | 60 servings |
| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 40 min |
| Yield: | 60 servings |
Ingredients
- 1 cup white wine
- 60 littleneck clams
- 8 thin slices bacon
- 2 cups toasted bread crumbs
- 1 stick butter, melted
- 3 cloves garlic, minced
- 1/4 cup chopped parsley leaves
- 1/4 cup finely grated Parmesan
- 1 tablespoon salt
- 2 jalapenos, minced
- 1 red pepper, minced
Instructions
- Preheat the oven to 350 degrees F.
- Place the white wine and the clams in a wide pot with a lid over medium heat. Allow the clams to steam until they open, approximately 10 minutes. Discard any clams that do not open. Remove the clams from the pot and once they are cool enough to work with, remove the meat from the shells. Tear the shells in half and move the meat to 1 side of the shell and discard the other. Place the thinly sliced bacon on a sheet pan and bake until crispy. When they are cooled, crumble the slices individually between both hands, or chop them until they are in fine pieces. See Cook’s Note 1.
- Preheat the broiler.
- In a medium sized bowl, mix the bacon and all the remaining ingredients and check for seasoning. Liberally top each clam with the bread crumb mixture and place them under a broiler until golden brown. See Cook’s Note 2. Serve the clams warm.
- Cook’s Note 1: If you want a little extra flavor, save the drippings and add them in with the topping.
- Cook’s Note 2: Placing the clams on a bed of large granules of salt will help keep them steady in their shells while cooking.
Nutrition Facts
| Serving Size | 1 of 60 servings |
| Calories | 55 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 10 mg |
| Sodium | 135 mg |
| Serving Size | 1 of 60 servings |
| Calories | 55 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 10 mg |
| Sodium | 135 mg |
Reviews
Very tasty but not enough liquid to bind the crumbs together
to the “all or nothing” reviewer…if you need help in the style department, check all info for each show. most tell all about sets. if that isn’t enough, try watching fine living or hgtv. food network is, well, the food network. all about food. remember when mtv actually showed videos all the time??? stick to the designing channels, let us cooks live it up with food network, will ya????
This came out great. I cut the recipe in half and really stuffed the little necks. I plan to use this again this summer with medium sized clams and place on BBQ instead of broiler.
my guests couldn’t get enough of them!
I have not tried the recipes yet in this Party Starter’s episode, I would just like to communicate that we should all write to Food TV and let them know that they should also list the decorating ideas that the show displays. If I would like to re-create this wonderful display, I would like to do it from A to Z – not just stuck in the middle. Food Network already states they are more than food, they are entertainment and travel ….. how about showing us what you’re made of….