Bacon Broiled Clams Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BROILED GREEN CLAMS

Here you have clams done casino style, with bacon. They take a detour through the herb garden to dress themselves in green, as might befit something to serve with "green wine." Lemon zest acknowledges the pervasive citrus notes in the wine. The recipe is a one-shot food processor job that's easy enough to suggest doubling it, making enough of the bread crumb mixture to serve a bigger crowd with four dozen clams, or to freeze half for the next time you open some Vinho Verde or another aperitif wine.

Provided by Florence Fabricant

Categories     easy

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8



Broiled Green Clams image

Steps:

  • Arrange clams on a foil-lined baking sheet with sides. Fry bacon until crisp. Drain and cut in pieces.
  • Place bread, onion, jalapeño, parsley, thyme, lemon zest and bacon in a food processor and let it rip for a good few minutes, scraping down sides once or twice, until everything is uniformly combined and bread crumbs are quite finely ground.
  • Heat broiler. Cover each clam with crumb mixture, patting it on top. Place clams under broiler, fairly close to the heat source, until browned on top, about 5 minutes. Serve with lemon wedges.

2 dozen littleneck clams on the half shell
3 ounces bacon, about 6 strips
1 1/2 cups stale crustless sourdough bread, diced
1/4 cup chopped red onion
1 medium-large jalapeño, seeded and chopped
1/4 cup, packed, flat-leaf parsley
Leaves from 4 branches fresh thyme
1 lemon, zest grated, the rest in wedges

BACON-BROILED CLAMS

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 4



Bacon-Broiled Clams image

Steps:

  • Preheat broiler. Line a 10-by-15-by-1-inch baking sheet with aluminum foil. Arrange clams on prepared baking sheet.
  • Scatter scallions evenly over clams. Place one piece of bacon on each clam. Broil close to heat just until bacon is lightly browned. Serve immediately, accompanied by bread.

3 dozen littleneck clams, on half-shell
4 scallions, trimmed and finely chopped
4 to 5 ounces smoked bacon (7 to 8 slices), thinly sliced, cut into 36 pieces
French bread, for serving

CLAMS CASINO

Baked, stuffed clams - the best you have ever eaten!

Provided by Tina

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 1h5m

Yield 4

Number Of Ingredients 13



Clams Casino image

Steps:

  • In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside.
  • Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside.
  • Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool.
  • In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well. Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil.
  • Bake at 450 degrees F (230 degrees C) for 7 minutes. Serve.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 23.6 g, Cholesterol 29.1 mg, Fat 22.7 g, Fiber 2 g, Protein 12 g, SaturatedFat 5.7 g, Sodium 482.6 mg, Sugar 3.2 g

24 large clams
2 tablespoons olive oil
1 tablespoon butter
½ cup minced onion
¼ cup chopped green bell pepper
2 cloves garlic, minced
1 cup dried bread crumbs
4 slices bacon
½ teaspoon dried oregano
2 tablespoons grated Parmesan cheese
2 teaspoons dried parsley
¼ teaspoon paprika
2 tablespoons olive oil

GRILLED CLAMS ON THE HALF SHELL WITH BACON, GARLIC, AND HOT PEPPER

Provided by Bobby Flay

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8



Grilled Clams on the Half Shell with Bacon, Garlic, and Hot Pepper image

Steps:

  • Preheat grill to high.
  • Place a medium saute pan over medium-high heat, add the bacon and cook until lightly golden brown. Add the garlic and red pepper flakes and continue cooking until the bacon is crisp. Remove from the heat, stir in the olive oil, parsley, and bread crumbs and season with black pepper, to taste.
  • Top clams with bacon mixture and place on the grill. Grill for about 1 minute or until just cooked through. Serve immediately.

32 littleneck clams on the half shell
1/4-pound bacon, finely diced
6 cloves garlic, finely chopped
1/2 teaspoon hot pepper flakes
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
1/2 cup fresh bread crumbs
Freshly ground black pepper

CLAMS CASINO

Provided by Valerie Bertinelli

Categories     appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 10



Clams Casino image

Steps:

  • Soak the clams in cold water to purge any sand, about 20 minutes. Then scrub them clean to remove any dirt or barnacles from the outer shells and then drain.
  • Add the white wine and cleaned clams to a large saucepan. Cover and heat over medium. After a few minutes, check to see if any of the clams have opened. Once they start opening, remove the opened clams to a large bowl to cool. Cover the pot and wait another minute or so before checking to see if any more clams have opened. Discard any clams that don't open after 5 minutes. Once all the clams have been removed, turn the heat down to low and let the white wine and clam juice mixture reduce until there is about 1/3 cup of liquid left.
  • In the meantime, heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until it begins to render its fat and slightly browns, about 2 minutes. Next, add the shallots and bell pepper. Cook, stirring, until slightly softened, 2 to 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Use a small fine-mesh sieve to strain the 1/3 cup of white wine-clam juice mixture into the skillet. Stir to combine and cook until the mixture is slightly reduced and cohesive, about 2 minutes. Turn off the heat and let cool slightly.
  • Line a rimmed baking sheet with foil and preheat the oven to broil.
  • Mix the panko, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a small bowl. Set aside.
  • Carefully remove the top shell from each clam and use a spoon to loosen the meat from the bottom shell. Place the meat back into the bottom shell and then onto the prepared baking sheet.
  • Divide the bacon mixture evenly among the clams, using a spoon to pack the mixture tightly into the shell. Top each of the clams with about 1 teaspoon of the panko mixture.
  • Transfer the clams to the broiler and cook until the breadcrumbs are just golden brown, 30 seconds to a 1 minute. Keep an eye on them as the browning can happen quite quickly.
  • Remove the clams from the oven and use tongs to transfer them to a serving plate. Garnish with chopped chives. Serve immediately.

24 to 26 littleneck clams
1/2 cup dry white wine
3 slices center-cut bacon, cut into 1/4-inch dice
1/2 cup finely diced shallot (2 to 3 shallots)
1/4 cup finely diced red bell pepper (from 1 pepper)
3 cloves garlic, finely grated
1/2 cup panko breadcrumbs
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh chives, for garnish

CLAM AND BACON SOUP

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Clam and Bacon Soup image

Steps:

  • Bring 4 cups water and the vermouth to a boil in a large pot over high heat. Add the clams, cover and cook until they start opening, 4 to 10 minutes; as the clams open, transfer them to a bowl using tongs. (Discard any unopened clams.) Strain the cooking liquid through a fine-mesh sieve into another bowl; set aside.
  • Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the bacon and garlic. Cook, stirring occasionally, until the bacon starts to crisp, about 7 minutes. Add the spring onions, sliced celery, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 7 minutes.
  • Sprinkle the flour over the vegetables in the pan; cook, stirring, until incorporated, about 1 minute. Slowly add the reserved clam cooking liquid, stirring and scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until thickened, about 3 minutes. Season with salt and pepper.
  • Add the clams to the saucepan (remove from the shells and chop, if desired); add the peas. Cook until warmed through, about 2 minutes. Remove from the heat and stir in the half-and-half. Top with celery leaves and serve with the baguette.

Nutrition Facts : Calories 410 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 65 milligrams, Sodium 1050 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 31 grams

1/2 cup dry vermouth or white wine
24 littleneck clams, scrubbed
1 tablespoon extra-virgin olive oil
3 slices bacon, chopped
1 head garlic, cloves roughly chopped
3 spring onions or scallions (white and light green parts only), thinly sliced
3 stalks celery, thinly sliced, plus chopped leaves for topping
Kosher salt and freshly ground pepper
1/3 cup all-purpose flour
1 cup fresh or frozen peas
1/2 cup half-and-half or light cream
1 small baguette, sliced

BACON-PARMESAN GRILLED STUFFED CLAMS

Impress them with Bacon-Parmesan Grilled Stuffed Clams at your next get-together. They'll be so wowed by your stuffed clams skills that there's no reason we need to tell them it's easy.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 39m

Yield Makes 12 servings.

Number Of Ingredients 9



Bacon-Parmesan Grilled Stuffed Clams image

Steps:

  • Heat grill to medium heat.
  • Fill large skillet with water to 1-inch depth. Bring to boil on medium-high heat. Add clams; cover. Simmer on medium-low heat 3 to 4 min. or until clams open. (Discard any clams that do not open.) Drain clams in colander; rinse with cold water to remove any sand. Remove clam meat from shells; chop and set aside. Reserve 36 clam shell halves.
  • Cook bacon in large skillet on medium heat until crisp. Add garlic; cook and stir 30 sec. Stir in crumbs and parsley; remove from heat. Add cheese and oil; mix well. Stir in chopped clams.
  • Pour 1/2-inch-deep layer of kosher salt into 16-5/8x11-7/8x2-5/8-inch disposable aluminum pan. Fill shells with bacon mixture; place in single layer in salt. (The salt prevents the filled shells from tipping over.) Place pan on grill grate; grill 4 min. or until clams are heated through. Serve with lemon wedges.

Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.8585 g, Sugar 0 g, Protein 8 g

3 lb. fresh steamer clams
4 slices OSCAR MAYER Bacon, chopped
2 cloves garlic, minced
2/3 cup seasoned dry bread crumbs
1/4 cup minced fresh parsley
1/4 cup KRAFT Grated Parmesan Cheese
3 Tbsp. olive oil
3 cups kosher salt
2 lemons, each cut into 6 wedges

GRILLED CLAMS WITH BASIL-BACON SALSA

Categories     Appetizer     Backyard BBQ     Basil     Bacon     Clam     Summer     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 5



Grilled Clams with Basil-Bacon Salsa image

Steps:

  • Cook 5 bacon slices in medium skillet over medium heat until almost crisp, turning occasionally, about 10 minutes. Transfer to paper towels. Repeat with remaining 5 bacon slices. Chop bacon.
  • Mix salsa and basil in medium bowl.
  • Prepare barbecue (medium-high heat). Cover bottom of 2 platters with 1/4-inch-thick layer of rock salt. Arrange clams directly on barbecue rack. Cover and grill until clams open, turning occasionally, about 8 minutes (discard any clams that do not open). Remove clams from rack.
  • Using pot holders to protect hands, twist off and discard top shells of clams. Arrange clams, shell side down, atop salt on platters. Spoon salsa atop clams. Sprinkle with reserved bacon and serve.

10 thick bacon slices
2 cups purchased mild red salsa
1/2 cup finely chopped fresh basil
6 cups (about) rock salt
48 littleneck clams, scrubbed

LINGUINE WITH GRILLED CLAMS AND BACON

Provided by Chris Schlesinger

Categories     Pasta     Quick & Easy     Father's Day     Backyard BBQ     Dinner     Bacon     Clam     Summer     Grill     Grill/Barbecue     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (main course) servings

Number Of Ingredients 9



Linguine with Grilled Clams and Bacon image

Steps:

  • Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free of coals (or, for a gas grill, shutting off one or two burners); see Grilling Procedure .
  • Cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
  • Stir together oil, garlic, red-pepper flakes, and lemon juice in foil pan and put on grill over area with no coals.
  • Grill clams on grill rack over coals, turning with tongs, until they open, 3 to 7 minutes, transferring as opened to foil pan and being careful not to spill their juices. (Discard any clams that remain unopened after 7 minutes.)
  • Cook linguine in a pasta pot of well-salted boiling water until al dente, then drain.
  • Toss pasta with bacon, parsley, contents of foil pan, and salt and pepper to taste.

1/2 pound sliced bacon, chopped
6 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
2 teaspoons hot red-pepper flakes
1/4 cup fresh lemon juice
32 small (less than 2 inches wide) hard-shelled clams, scrubbed
3/4 pound linguine
1/2 cup chopped flat-leaf parsley
Equipment: a 13-by 9- by 2-inch disposable foil pan

BROILED CLAMS (QUAHOGS)

This is a *much* simplified version of clams casino and seems to appeal to many tastes. Less is more. The recipe is inspired by Howard Mitcham's superb Provincetown Seafood Cookbook.

Provided by Chopin Liszt

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 3



Broiled Clams (quahogs) image

Steps:

  • Chill clams in freezer for 10 minutes or more to relax them.
  • Open clams and free them from the shell, using a clam knife and reserving juice.
  • Cover a baking sheet with rock salt or crumpled foil.
  • Set half shells with clams and juice on the baking sheet, leveling so juice doesn't spill.
  • Add a drop or two of Tabasco to each clam.
  • Place a piece of bacon on each clam.
  • Broil until the bacon is brown.

Nutrition Facts : Calories 64.4, Fat 0.8, SaturatedFat 0.1, Cholesterol 29.6, Sodium 48.7, Carbohydrate 2.2, Protein 11.1

24 littleneck clams or 12 cherrystone clams
bacon, cut in 1 1/2 inch pieces
Tabasco sauce

More about "bacon broiled clams recipes"

BAKED CLAMS WITH BACON AND GARLIC RECIPE - DANIEL …
Web Aug 29, 2017 Prepare the clams In a large saucepan, combine the wine, garlic, shallot, thyme and bay leaf. Bring to a boil over high heat. Add the …
From foodandwine.com
4/5 (3)
Category Appetizer
Author Daniel Humm
Total Time 1 hr 15 mins
  • Prepare the clams In a large saucepan, combine the wine, garlic, shallot, thyme and bay leaf. Bring to a boil over high heat. Add the clams, cover and cook, shaking the pan occasionally, until the clams open, about 5 minutes. Using tongs or a slotted spoon, transfer the clams to a large baking sheet; discard the cooking liquid. Let the clams cool slightly, then split the shells in half and transfer the clam meat to a small bowl. Clean 24 of the shell halves and arrange on the baking sheet; discard the remaining shells.
  • Make the filling In a large skillet, cook the bacon over moderate heat, stirring occasionally, until browned and just crisp, about 5 minutes. Add the butter, garlic and shallot and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the wine and cook, scraping up any browned bits, until nearly evaporated, about 5 minutes. Add the chicken stock and cook until reduced to a thin glaze, about 4 minutes. Stir in the shucked clams, breadcrumbs, lemon juice and salt. Let cool slightly.
  • Make the topping In a medium bowl, mix the breadcrumbs with the parsley, lemon zest and cheese. Season lightly with salt.
  • Preheat the oven to 350°. Put 1 clam in each half shell. Top the clams with the filling and the topping. Bake for about 15 minutes, until bubbling and the tops are golden. Serve with lemon wedges.
baked-clams-with-bacon-and-garlic-recipe-daniel image


OUR BEST CLAM RECIPES - FOOD & WINE
Web Oct 22, 2022 Baked Clams with Bacon and Garlic Marcus Nilsson In this ultimate version of baked clams, chef Daniel Humm includes chopped clams in the filling, doubling down on briny clam flavor....
From foodandwine.com
our-best-clam-recipes-food-wine image


CLAMS WITH BACON AND GARLIC RECIPE | FOOD FROM PORTUGAL
Web Jun 7, 2020 Step 2: In a frying pan, add the olive oil, unpeeled crushed garlic and the bacon cut into strips. Sauté on a medium-low heat for about 4 to 5 minutes, stirring occasionally. Add the clams, stir, cover the pan …
From foodfromportugal.com
clams-with-bacon-and-garlic-recipe-food-from-portugal image


BROILED CLAMS WITH BACON AND WHITE WINE RISOTTO - CTV
Web Place clam juice and water to a saucepan and heat. Pour bacon fat into a sauté pan. Add onions, garlic, and a dash of salt to the pan. Mix in the Arborio rice. Cook one minute as …
From more.ctv.ca
  • Start your risotto. Cook bacon and reserve bacon fat. Once cool to the touch, chop into bite sized pieces.
  • Pour bacon fat into a sauté pan. Add onions, garlic, and a dash of salt to the pan. Mix in the Arborio rice. Cook one minute as rice starts to pop, add the white wine.


CLAMS CASINO RECIPE (WITH BREADCRUMBS & BACON) | KITCHN
Web Oct 2, 2022 frozen top neck clams (about 3 pounds), scrubbed 12 ounces sliced bacon 1/3 cup finely chopped red bell pepper (about 1/2 small pepper) 1/2 cup finely chopped …
From thekitchn.com
Estimated Reading Time 5 mins


CLAMS WITH SMOKY BACON AND TOMATOES | THE BLOND COOK
Web Feb 14, 2019 Bring to a boil, stirring frequently. Add clams to tomato mixture and cover. Boil until clams open, stirring occasionally. Discard any unopened clams. Remove from …
From theblondcook.com


24 CLAM, OYSTER, AND MUSSEL RECIPES FOR SHELLFISH LOVERS - SERIOUS …
Web Feb 21, 2019 Oysters Rockefeller is a classic appetizer made by baking oysters with wilted spinach, Parmesan cheese, garlic, butter, wine, and crunchy breadcrumbs. The secret …
From seriouseats.com


BROILED HALIBUT WITH RED PEPPERS, BACON, AND CLAMS - PREVENTION
Web Mar 10, 2016 Add the clams, pour in the sherry or white wine, and cover the skillet. Cook until the clams open, about 5 to 10 minutes. Turn off the heat and keep the skillet covered.
From prevention.com


AIR-FRIED GRILLED CHEESE RECIPE - THE SPRUCE EATS
Web 28 minutes ago Place 2 slices of bread, buttered-side down in air fryer. Top each piece with 1 slice of Cheddar and 1 slice of Havarti. Place remaining bread slices on top of …
From thespruceeats.com


ROASTED CLAMS WITH BACON AND DUCK FAT BEURRE BLANC
Web Heat a medium skillet over medium-high heat. Add the bacon and cook until crispy, about 8 to 10 minutes. Transfer to a plate lined with paper towels and let cool for 5 minutes. …
From jamesbeard.org


BROILED CLAMS RECIPE - MARK GOTTWALD
Web Jun 5, 2017 Refrigerate until firm. Preheat the broiler. Spread rock salt on a large rimmed baking sheet and set the clams on the salt. Top each clam with a 1/8-inch-thick slice of …
From foodandwine.com


GRILLED WHITE PIZZA WITH CLAMS AND BACON RECIPE | MYRECIPES
Web 12 ounces shucked clams, coarsely chopped. 3 garlic cloves, minced. ¼ teaspoon dried crushed red pepper. 3 ½ teaspoons extra virgin olive oil, plus more for brushing. 3 ½ …
From myrecipes.com


HIGH-ROLLING CLAMS CASINO RECIPE - MASHED
Web Mar 27, 2023 Preheat the broiler. Place the clams on a broiler-safe baking sheet and broil until they pop open. While the clams cool, cook the bacon in a medium-sized skillet. …
From mashed.com


AIR FRYER BACON WRAPPED BRUSSELS SPROUTS RECIPE
Web Apr 24, 2023 Preheat the air fryer to 400 degrees F (200 degrees C). Place halved Brussels sprouts in a bowl; sprinkle with steak seasoning and toss to coat. Wrap a half …
From allrecipes.com


EASY, ULTIMATE CLAMS CASINO RECIPE - SERIOUS EATS
Web Sep 19, 2022 For the Clams: In a large sauté pan, cook 2 ounces diced bacon over medium-high heat until fat has rendered and bacon is lightly browned and crisp, about 3 …
From seriouseats.com


Related Search