Bacon Baked Clams

In a mixing bowl add softened cream cheese and mash until smooth. Spray a 24oz oven safe dish with non-stick cooking spray and set aside.

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Sprinkle a generous coating of the flour mixture over all the clams and using a spoon carefully place them flesh-side down into the fat.

Bacon baked clams. Bacon parsley lemon and a. Bring wine to a boil in a large skillet over medium-high heat. Stir in 3 pounds well-scrubbed Manila clams and add 1 cup beer or water or chicken stock.

Fill the clam shell halves with a tablespoon of stuffing and arrange on a baking sheet stuffing side up. Cover and cook 4 minutes or until shells open. Remove clams from pan reserving cooking liquid.

Heat a large deep skillet over medium high heat and cook the bacon until crispy. Top each clam with the bacon. Place a medium saute pan over medium-high heat add the bacon and cook until lightly golden brown.

Add 1 small chopped onion and 2 cloves chopped garlic and continue cooking until the bacon is nicely browned and the onion is tender about 4 minutes longer. In a large pan over high heat render the bacon fat. Remove to drain on paper towels but leave the drippings in the pan.

Preheat oven to 500. Steps to Make It Fry 4 slices chopped bacon in a medium pot until soft and golden about 4 minutes. Add the garlic and red pepper flakes and continue cooking until the bacon is crisp.

Top each clam shell with a piece of bacon. Arrange the clams in a single layer on a baking sheet and bake for 10 minutes. Cook for about 2 minutes and remove to serving plates flesh-side up.

Drizzle with olive oil. Broil for 1 minute watching constantly so they dont burn. Preheat oven to 350 F degrees.

In a small bowl mix the flour bread crumbs Parmesan salt and pepper. Remove from the oven and squirt with the remaining lemon juice. In this ultimate version of baked clams chef Daniel Humm includes chopped clams in the filling doubling down on briny clam flavor.

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