| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
12 |
Servings |
INGREDIENTS
| 4 |
sl |
Lean bacon chopped fine |
| 1/2 |
c |
Chopped onion |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Finely diced red bell pepper |
| 1/2 |
c |
Finely diced green bell pepper |
| 1/4 |
ts |
Dried oregano; crumbled |
| 1 |
ts |
Wine vinegar |
| 1 |
tb |
Freshly grated Parmesan |
| 12 |
md |
(2 1/2 ") hard shelled clams shucked and the bottom shells reserved |
|
|
Coarse salt for filling the pan and platter |
INSTRUCTIONS
From: "Worden B. Raub Jr." <wraub@SPRYNET.COM>
Date: Thu, 15 Aug 1996 15:53:29 -0700
In a heavy skillet cook the bacon over moderate heat stirring until it
begins to brown but is not crisp, transfer it with a slotted spoon to paper
towels to drain, and discard the fat from the skillet. In the skillet,
wiped clean cook the onion and the garlic in the oil over moderately low
heat until they are softened, add the bell peppers and the oregano and cook
the mixture stirring until the peppers are crisp and tender. Transfer the
mixture to a small bowl and stir in the bacon, the vinegar, the Parmesan,
and salt and black pepper to taste. The bell pepper mixture may be made 1
day in advance and kept covered and chilled.
Arrange the clams in the reserved shells in a jelly roll pan filled with
some of the coarse salt (to balance the shells) divide the bell pepper
mixture among them and bake in a preheated 400degree F oven for 12 to 15
minutes. Arrange the clams on a platter with more of the coarse salt.
EAT-L Digest 14 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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