Baked clams can really be a vehicle for anything you want to stuff them with, and I usually make them with some variation of this recipe. Make sure to loosen the clams from the shell though, or you’re going to have a mess all over your table.
Baked Clams with Bacon and White Wine
6 clams
1/4 cup panko breadcrumbs
1 strip bacon (or pancetta or guanciale), minced
1 clove garlic, minced
1 shallot, minced
1/4 cup white wine
2 tablespoons parsley, chopped
Steam the clams open for about 5 minutes, until you can remove the top shells. Make sure to loosen the clams from the bottom shells. You can use the baking dish you will use later, or any pan with some water in it.
Saute the bacon in a dry pan until most of the fat has rendered, about 5 minutes. Throw in the garlic and shallot and saute together for 30 seconds, do not let it brown. Deglaze with the white wine for another minute and then combine in a bowl with the panko and parsley. Stuff each clam shell with the mixture and place in a baking dish (be careful not to let them fall over, or you will have to restuff them….). Drizzle some olive oil over the top to help them brown. Put under the broiler or bake at a high temperature for 5-10 minutes, keeping a close eye on them so they don’t burn. They are done when they have browned on top. You can serve with a squeeze of lemon, if you like.
Sounds absolutely delicious for a summer supper!