by Christine
24 cherrystone or littleneck clams
2 Tablespoons white wine
5 Tablespoons butter
1/4 cup minced red pepper
1/4 cup minced onion
2 cubes Dorot Chopped Parsley
4 cubes Dorot Crushed Garlic
1/4 teaspoon fresh black pepper
5 Tablespoons butter
1/4 cup minced red pepper
1/4 cup minced onion
2 cubes Dorot Chopped Parsley
4 cubes Dorot Crushed Garlic
1/4 teaspoon fresh black pepper
1 sleeve Ritz crackers, crushed
4-5 pieces bacon, cut into 24 squares
4-5 pieces bacon, cut into 24 squares
Lemon wedges
Preheat oven to 375°F.
Scrub clams well under cold running water. Discard any that don't close when tapped or are cracked. Over a bowl so you don't lose the juice, split the clams open and scrap the meat from the top shell to the bottom, twist the top shell off and discard. Place clams in a shallow baking pan. Add the wine to the juice and spoon back onto the clams.
Melt butter and add the red pepper, onion, parsley, garlic, pepper and cook until soft. Add the cracker crumbs and mix well. If crackers are not moist enough to hold together, add any extra juice.
Place a small amount of the cracker mixture on each clam and cover with a piece of bacon.
Bake for 25 minutes, or until bacon is crisp. Serve hot with lemon wedges.
Preheat oven to 375°F.
Scrub clams well under cold running water. Discard any that don't close when tapped or are cracked. Over a bowl so you don't lose the juice, split the clams open and scrap the meat from the top shell to the bottom, twist the top shell off and discard. Place clams in a shallow baking pan. Add the wine to the juice and spoon back onto the clams.
Melt butter and add the red pepper, onion, parsley, garlic, pepper and cook until soft. Add the cracker crumbs and mix well. If crackers are not moist enough to hold together, add any extra juice.
Place a small amount of the cracker mixture on each clam and cover with a piece of bacon.
Bake for 25 minutes, or until bacon is crisp. Serve hot with lemon wedges.
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