Bistro Clams
Ingredients
- 3 dozen little neck clams
- 4 slices bacon finely sliced and cooked to just crispy
- 1 baguette warmed ina 250 degree oven for 10 minutes
Herb Butter
- 3/4 cup butter (1.5 sticks) softened at room temperature
- 2 teaspoons kosher salt
- 9 cloves garlic finely chopped
- 3 tablespoons shallot finely chopped
- 4 tablespoons Italian parsley finely chopped
- 2 tablespoons tarragon finely chopped
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400 degrees
- Bring one inch of water in the bottom of a large pot to a boil
- Add clams and cover allowing the clams to steam for 5 minutes or until the clams just open. Allow to cool.
- Open clams and discard 1/2 of the shell and place the remaining half shell and clam open side up on a baking sheet.
- Place a teaspoon of herb butter on each clam
- Bake for 5 minutes or until butter begins to bubble
- Remove from oven and top with bacon pieces
Herb Butter
- Sauté garlic and shallot in olive oil for 7 minutes under low heat or until garlic and shallot b comes translucent.
- Combined softened butter, garlic, shallot, salt, parsley and tarragon in the bowl of food processor. Pulsing until everything is nicely combined. Set aside