| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 2 dozen clams |
Ingredients
- 2 cloves garlic, minced
- 1 small red onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 tablespoons olive oil, plus more for drizzling
- 2 sticks unsalted butter, at room temperature
- 24 littleneck clams
- 5 slices bacon, cooked and chopped
- 1 cup breadcrumbs
- White wine
Instructions
- In a skillet over medium heat, saute the garlic, onion and peppers in the olive oil until the vegetables are softened. Let cool completely.
- Combine the pepper mixture with the butter and mix well to combine.
- Preheat the broiler.
- Open the clams and place on a baking sheet. Top each clam with a dollop of compound butter, some bacon and breadcrumbs. (You may not use all of the butter.) Drizzle with olive oil and white wine.
- Broil until the breadcrumbs turn golden brown. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 276 |
| Total Fat | 23 g |
| Saturated Fat | 12 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 57 mg |
| Sodium | 323 mg |
Reviews
I was raised in central NY on summer clam bakes. When I saw this recipe I had to run out and get me some clams! This was so dam tasty! You will have leftover butter compound, which is ok because I can use it to saute fish or other meats later in the week. Very good recipe Michelle! Best of luck, I just voted for you several times and I’ll be back again tomorrow :