Ingredients: |
Ingredients: 1 dozen chowder clams, rinsed, sand and grit removed
1 cup White wine
3 large minced onion
1 stick salted butter
1 bunch chopped fresh parsley
3 cloves garlic 2 minced and 1 in pot to steam clams
2 whole lemons / reserve 1/4 cup for mixture
1 red pepper diced
1 yellow pepper diced
1 stalk celery
1/2 cup cooked chopped bacon
1 cup bread crumbs
1 can white clam sauce
Salt and freshly ground pepper to taste
1/2 block Swiss cheese
1-2 cups of Italian seasoned bread crumb
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Directions: |
Directions:Clean and scrub clams before putting them into a large steam pot, add 2 cut lemons, 1 clove garlic, 1/2 cup wine and a pinch of salt and pepper. Steam clams until opened, ones that stay closed discard. Take clams out of shells and brake shells into two pieces, place clams to the side. Take remaining juice and strain through cheese cloth, so that all you have left is the broth clear of any fragment from clams.
Once that is done chop the clams and add the stick of butter to a saute pan add the onions, garlic, the red and yellow peppers, and the celery, saute until all the above is tender, then add in the clams, the clam sauce, the remaining lemon juice, the pre cooked bacon, the cheese and the parsley. Mix all together and add the bread crumb until mixture is holding together but not to stiff. Add mixture to the shells top with a bit of olive oil and a sprinkle of bread crumb and cook at 400 for about 30 minutes. |
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