For this dish, I suggest using Cherry Stone clams….a larger clam allows for more calories and a more fulfilling meal.
A dozen Cherry Stone clams.
2 slices of Applewood smoked bacon.
1 to 2 small cloves of garlic, chopped-diced-.
1 tsp of fresh chopped parsley.
1/2 tsp fresh chopped oregano.
Fresh ground pepper.
Extra Virgin Olive Oil.
1 to 2 tbls. of Pecorino Romano.
Lemon zest and lime slices for garnish.
Clean and rinse the clams…pat them dry.
Place the clams into the freezer for three to five minutes, helping them crack open.
Separate clams from shells.
Make sure shells are clean because you will stuff the clams with your mixture, and bake.
Dice clams, place them in a bowl, then in the oven.
Pre-Heat oven to 375 degrees.
Use a frying pan… put 1 tbls of butter and turn off pan, using olive oil.
Add garlic, stir to taste, then add oregano.
Once your mixture softens, add bread crumbs.
*Use chicken broth if you feel it gets too dry.*
Add diced clams and lemon zest to the pan….cook for a few minutes.
Add Pecorino Romano…let it cook for a minute…then take it off the stove!
Add parsley. Scoop mixture back into the clam shells.
Place on a baking sheet with parchments.
Drizzle olive oil onto baking sheet.
Top each clam with a tiny dab of butter OR Extra Virgin Olive Oil
Cook at 75 for ten to fifteen minutes
Remove from oven….squeeze lemon on the stuffed clams….serve with slices of lime or whatever your preferred garnish is, then eat.