![]() ![]() Serve the clams warm.Ĭook's Note 1: If you want a little extra flavor, save the drippings and add them in with the topping.Ĭook's Note 2: Placing the clams on a bed of large granules of salt will help keep them steady in their shells while cooking. Liberally top each clam with the bread crumb mixture and place them under a broiler until golden brown. In a medium sized bowl, mix the bacon and all the remaining ingredients and check for seasoning. When they are cooled, crumble the slices individually between both hands, or chop them until they are in fine pieces. Place the thinly sliced bacon on a sheet pan and bake until crispy. Top with remaining white sauce and sprinkle with remaining grated Parmigiano-Reggiano. Remove the clams and the bacon from the oven. The bacon should be perfectly cooked at this time, too. Bake the clams in the upper rack for 5 minutes, until the butter is bubbling a bit. Top each clam half with the grated Parmesan cheese. Stuff 20 shells with plenty of clam-bread mixture, and place on top of sauce, making 5 rows of 4 shells. Spoon a little of the butter mixture into each clam half. Tear the shells in half and move the meat to 1 side of the shell and discard the other. Preheat the oven to 400 degrees F (200 degrees C). Remove the clams from the pot and once they are cool enough to work with, remove the meat from the shells. Allow the clams to steam until they open, approximately 10 minutes. Place the white wine and the clams in a wide pot with a lid over medium heat. ![]()
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