Recipe courtesy of the National Fisheries Institute
Preparation facts
Total Time: 30 minutes
Yield: 4 servings
Ingredients
24 Maryland Littleneck clams in shell
6 slices bacon
1/4 cup onion, minced
1/3 cup green pepper, minced
3 Tbs chives, chopped
3 Tbs grated Parmesan cheese
1 Tbs lemon juice
1/4 tsp white pepper
1/8 tsp seafood seasoning
1 tsp paprika
rock salt
lemon slices
Directions
Conventional Oven:
Preheat oven to 400°F. Shuck clams, reserving liquid. Remove clam
and cut into 3 pieces. Place back on one side of shell. Saute bacon until slightly crisp.
Drain and crumble. In a small bowl, mix together bacon and remaining ingredients. Place about
1 teaspoon of mixture on each clam. Spread a layer of rock salt 1/2 inch deep on a baking
sheet. Mold clams into rock salt and bake for about 10 minutes. Garnish and serve hot.
Microwave:
Open clams (8 at a time) by microwaving on low for 3 minutes. Place
rock salt on a microwave dish and arrange 8 prepared clams on rock salt. Microwave 8 at a time
on high for 3 minutes. Garnish and serve hot.
Nutrition facts
Serving Size 1 serving
Calories 377
Calories from Fat 255 (68%)
% Daily Value*
43%Total Fat 28g
47%Saturated
Fat 9.3g
Polyunsaturated Fat 3.2g
Monounsaturated Fat 11.8g
28%Cholesterol 83mg
25%Sodium 607mg
16%Potassium 560mg
2%Total
Carbohydrate 6g
3%Dietary
Fiber 0.7g
Sugars 1g
Sugar Alcohols 0g
48%Protein 24g