Garlic Baked Clams

Recipe Ingredients

24		Littleneck clams (or Long Island oysters)
1		Chicken bouillon cube
1 tablespoon	15ml	Grated Parmesan cheese
4 tablespoons	60ml	Light olive oil
1/2 cup	73g / 2.6oz	Bread crumbs
2		Bacon
6		Garlic cloves - chopped
1/8 cup	29ml	Dry white wine
1/3 cup	78ml	Clam juice
		Paprika - to taste
		Lemon wedges - for garnish

Recipe Instructions

Shuck the little neck clams, reserve clam juice and leave clams "on the half shell", (if unfamiliar with opening clams, ask your fish market for assistance. Be sure to have them save the clam juice for you.)

Place clams on a broiler pan. Dissolve the chicken bullion cube in 1 cup of hot water and set aside.

Cut bacon into small pieces and brown in a frying pan, drain fat. Add olive oil and chopped garlic to bacon, cook for 2 more minutes. Add white wine, Parmesan cheese, clam juice and bread crumbs. Stir until mixed. Slowly stir in enough chicken broth to thoroughly moisten the mixture making an almost soupy consistency.

Place a teaspoonful of the mixture onto opened clams (distribute any leftover mixture on top of the clams) and sprinkle with paprika. Place under broiler 5 minutes or until nicely browned. Remove and serve with lemon wedges as garnish.

This recipe yields 4 servings.

Source:
New York Seafood Council at http://www.nyseafood.org

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