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Learn more →Ingredients
4 servings
- 24 littleneck clams, scrubbed
- 4 strips bacon, finely diced
- ½ cup red bell pepper, finely diced
- ¼ cup green bell pepper, finely diced
- 2 medium shallots, finely minced
- 2 cloves garlic, finely minced
- 3 tbsp unsalted butter, divided
- ½ cup plain breadcrumbs
- 2 tbsp dry white wine
- 1 tsp worcestershire sauce
- ¼ tsp crushed red pepper flakes
- 1 tbsp fresh flat-leaf parsley, finely chopped
- salt and pepper, to taste
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Line a rimmed baking sheet with aluminum foil and spread a layer of crumpled foil on top to create a bed that will hold the clam shells level.
- 2
Cook the bacon in a small skillet over medium heat, stirring occasionally, until the fat has rendered and the pieces are lightly browned but not yet crisp, about 5 minutes. Transfer the bacon to a mixing bowl with a slotted spoon, leaving about 1 tbsp of the rendered fat in the skillet.
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