This twist on a New England favorite brings together clams and bacon to create a tasty appetizer.
- 1/4 pound bacon, finely diced
- 3 tablespoons onions, diced
- 1/2 cup green bell peppers, diced
- 1 can (10 ounces) whole baby clams, well drained
- 1 teaspoon garlic, minced
- 4 tablespoons butter, softened, divided
- 1/4 teaspoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1/4 cup breadcrumbs, divided
- 3 tablespoons parmesan cheese, grated, divided
- 1/4 teaspoon salt
- 1/2 teaspoon paprika
- 2 packages (15 count, each) Athens Phyllo Shells
Preheat oven to 375°F. Place bacon in sauté pan over low heat and cook until crisp. Add onions and peppers. Cook about 3 minutes or until soft. Add clams and garlic and continue to cook for two minutes, stirring occasionally. Drain fat and allow to cool slightly.
In medium bowl, combine clam mixture, 3 1/2 tablespoons butter, lemon juice, parsley, 2 tablespoons breadcrumbs, 2 tablespoons parmesan, salt and paprika. Mix well.
In a small bowl, mix together remaining breadcrumbs, parmesan and butter.
Spoon clam mixture into phyllo shells and sprinkle with breadcrumb mixture. Bake 14 minutes or until topping becomes golden.
If using fresh clams: Add water to large pot so bottom is covered by 1″ of water. Wash clams and place into pot. Cover with tight filling lid and place over high heat. Steam about 4-7 minutes or until clams open. Remove clams as they open and allow to cool. When cool, remove clams from shells and finely chop.