| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Italian |
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
|
Sweet red pepper |
| 1 |
|
Bell pepper |
| 1/2 |
|
Medium-size onion |
| 1/2 |
c |
Bread crumbs |
| 1/4 |
c |
Clam juice |
| 1/4 |
lb |
Butter; melted |
| 1/4 |
c |
Peanut oil |
|
|
Salt and pepper to taste |
| 1 |
|
Dozen fresh clams; Cherrystone or Littleneck |
| 2 |
sl |
Thick bacon; cut into 1/2-inch strips |
INSTRUCTIONS
1. Preheat oven to 400 F.
2. Dice the peppers and onion. Thoroughly mix with the bread crumbs by
hand.
3. Mix in the clam juice, butter, oil, salt, and pepper.
4. Open the clams and leave on the half-shell. Place a layer of the
dressing mixture 1/4" thick over each.
5. Top each clam with a piece of the bacon. Place on a baking pan and bake
in preheated oven until the dressing is golden brown, about 7 to 8 minutes.
To insure the tenderness of the clams, place a small amount of water in the
pan before baking, and be sure not to overcook.
AMBROSINO'S
NORTH SCOTTSDALE RD., SCOTTSDALE
DISH PART OF HOT ANTIPASTO TRAY
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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