Baked Clams with Bacon and Garlic
4C Plain Breadcrumbs
4C Grated Parmesan Cheese
1 cup dry white wine
3 garlic cloves, crushed
1 shallot, thinly sliced
2 thyme sprigs
1 bay leaf
24 littleneck clams, scrubbed
2 thin slices of bacon, finely chopped
3 tablespoons unsalted butter
3 garlic cloves, minced
1 medium shallot, very finely chopped
1/2 cup dry white wine
1/2 cup chicken stock or low-sodium broth
4 ounces shucked littleneck clams, finely chopped
1/2 cup 4C Bread Crumbs
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt
1/4 cup 4C Bread Crumbs
1 tablespoon very finely chopped parsley
1 teaspoon finely grated lemon zest
1 tablespoon 4C Grated Parmesan Cheese
Lemon wedges, for serving
In 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.
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, 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.
In a medium bowl, mix the 4C Bread Crumbs with the parsley, lemon zest and 4C Parmesan 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. After cooling, garnish with chopped parsley.