If you can find them, use Cherrystone or littleneck clams – they have the best flavor.
Makes 4 servings
12 medium clams, scrubbed
2 fluid ounces ( 1/4 cup) dry white wine
2 teaspoons olive oil
1/2 cup minced Italian frying pepper
1/2 medium onion, minced
1 garlic clove, minced
1/2 large or 1 small plum tomato, peeled, seeded and chopped
3 tablespoons plain dried bread crumbs
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon minced fresh oregano (or 1/2 teaspoon dried)
1 tablespoon minced fresh basil (or 1/2 teaspoon dried)
Freshly ground black pepper, to taste
3 slices bacon, crisp-cooked and crumbled
4 lemon wedges, to garnish
Line a 13 x 9″ baking pan with foil, shiny side up. Preheat the broiler.
In a large saucepan over medium heat, combine the clams and wine. Cover and
cook 4-5 minutes, until the clams open. Discard any unopened clams. When cool
enough to handle, remove the clams from their shells and coarsely chop. Reserve
12 shells; reserve the cooking liquid separately.
Place a medium nonstick skillet over medium heat 30 seconds; heat the oil 30
seconds more. Add the frying pepper, onion and garlic; cook, stirring frequently,
about 5 minutes, until the onion is golden.
In a food processor, combine the clams, 1/4- 1/3 cup of the cooking liquid, the
tomatoes, bread crumbs, parsley, oregano, basil and black pepper. Pulse 4-5 times,
just enough to chop the clams coarsely and blend the ingredients. Transfer to a
medium bowl. Stir in the bacon and the frying pepper mixture.
Divide the mixture evenly among the 12 shells. Place the shells into the prepared
baking pan and broil about 5 minutes, until the filling is browned and crisp. Divide
evenly among 4 plates and serve, garnished with lemon wedges.
SERVING (3 CLAMS) PROVIDES: 1/2 Fat, 1/2 Vegetable, 1/2 Protein, 1/4 Bread, 40
PER SERVING: 114 Calories, 5 g Total Fat, 1 g Saturated Fat, 14 mg Cholesterol, 139
mg Sodium, 8 g Total Carbohydrate, 1 g Dietary Fiber, 6 g Protein, 43 mg Calcium