Ingredients:
- 3 dozen middle neck clams
- 1/2 pound of bacon, chopped into small pieces
- 1/2 red pepper, chopped into 1/4" pieces
- 1/2 green pepper, chopped into 1/4" pieces
- 1/2 white onion, chopped into 1/4" pieces
- 1 stalk of celery, chopped into 1/4" pieces
- 1/2 cup of panko bread crumbs
- 1-2 teaspoon St. Lucifer Habanero Table Spice
- 1/2 teaspoon celery seeds
- 1/4 cup chopped parsley
- Black pepper
- 1 lemon, wedged for garnish
Directions:
- Pre-heat oven to 425F.
- Bring a large pot filled with about 3'' of water to boil.
- Add all the clams and steam until clams open, about 5-10 minutes.
- Remove clams from water, let cool, then remove clam from shell and set aside and keep shells for later.
- In a large saucepan, cook the bacon on medium heat until brown and crisp.
- Once bacon is cooked, remove and place on plate on top of paper towel.
- Remove most of the bacon fat, leaving some to coat the veggies.
- Add peppers, onions, celery, and cook on medium heat for about 5 minutes or until tender.
- Chop the clams in a food processor, until roughly chopped, a couple of pulses should do it.
- In a separate bowl, combine the clams, bacon, veggies, panko, St. Lucifer Habanero Table Spice, celery seeds, parsley, some ground black pepper and mix until all the ingredients are combined.
- Add a spoon full of the clam filling to each shell, then place on a baking sheet.
- Bake for about 15 minutes or until the clam filling is golden brown.
- Finish with fresh lemon squeezed over top all the clams.