Serves 2
12 littleneck clams
1 tablespoon butter
1 tablespoon olive oil
1/4 cup onion, very finely chopped
2 tablespoons red pepper very finely chopped
2 tablespoons celery very finely chopped
2 cloves garlic, minced
1 piece of soft oatmeal bread
2 tablespoons fresh grated parmesan cheese
2 tablespoons butter
2 slices of bacon, cut in half, fried until 3/4 done, and then cut in thirds.
Open clams, discard top shell. Place butter and olive oil in skillet and sauté onion, pepper, celery and garlic over medium heat stirring occasionally, until tender, about five minutes. Divide sautéed veggies among the clams.
Break bread into pieces and place in mini food processor. Pulse lightly until crumbs. Add parmesan cheese and butter and pulse once or twice to blend. Add a teaspoon of bread crumb topping to each. Top with piece of bacon. Bake at 400 degrees for 10 minutes.
