Baked Clams Casino (Bob Stein)
Yield
6 servingsPrep
25 minCook
25 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
bread crumbs
fine, soft |
|
| 2 | teaspoons |
paprika
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | clove |
garlic
very finely chopped |
|
| 3 | Dozen |
clams, littleneck
on the half shell |
* |
| 9 | slices |
bacon
raw |
|
| 1 | each |
lemon
cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
bread crumbs
fine, soft |
|
| 1E+1 | ml |
paprika
|
|
| 3E+1 | ml |
olive oil
|
|
| 1 | clove |
garlic
very finely chopped |
|
| 3 | Dozen |
clams, littleneck
on the half shell |
* |
| 9 | slices |
bacon
raw |
|
| 1 | each |
lemon
cut into wedges |
|
Directions
Heat oven to 350℉ (180℃).
Toss together bread crumbs, paprika, olive oil and garlic.
Place clams in a flat baking dish .
Mount some of the bread crumb mixture on each clam.
Cut bacon slices into quarters and place a piece on each clam.
Bake 25 minutes, or until bacon is crisp.
If desired, the clams may be served on a bed of heated rock salt.
Serve with lemon wedges.
