Emeril's Pimento And Bacon Clams Recipe - Cooking Index
Emeril's Pimento And Bacon Clams Recipe - Cooking Index
| 1 lb | 454g / 16oz | Butter - room temperature |
| 1/2 cup | 73g / 2.6oz | Finely-chopped pimentos |
| 5 | Garlic cloves - chopped | |
| 1/4 cup | 36g / 1.3oz | Chopped chives |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Finely-chopped fresh parsley leaves |
| 4 | Littleneck clams - scrubbed | |
| 4 | Raw bacon - frozen |
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, form 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.
Preheat the oven to 400 degrees. 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.
This recipe yields 4 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D68) - from the TV FOOD - NETWORK
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