Bake until the clams are cooked through, about 10 minutes. Sprinkle clams with remaining 2 tablespoons of Parmesan cheese. Spoon the vegetable mixture equally on each clam. Add wine and clams, cover, and cook until clams begin to open. Stir in shallots, garlic, and red pepper flakes. For the clams: In a large saut é pan, cook 3 strips of diced bacon over medium heat until slighly browned and crisp. Arrange the clams in the reserved shells on the baking sheet. Season with salt and pepper transfer to a bowl to cool. Line a heavy large baking sheet with foil. Season the mixture to taste with salt and pepper. Stir in 2 tablespoons of Parmesan cheese into the vegetable mixture. Remove the skillet from the heat and cool completely. Add the wine and lemon, simmer about 2 minutes. Using a slotted spoon, transfer the bacon to a plate.Īdd the red bell pepper, shallots, garlic and oregano to the same skillet and sauté until the shallots are tender and translucent, about 5 minutes. Add the bacon and sauté until crisp, about 3 minutes. Heat the oil in a large skillet over medium heat. 18 medium (2 1/2 inch) littleneck clams, shucked, bottom shells rinsed and reserved.4 TBS freshly grated Parmesan Cheese, divided.sliced Applewood Smoked Bacon, finely chopped
