Emeril"S Pimento And Bacon Clams Recipe
Servings: 4
Ingredients
- 1 lb butter room temperature
- 1/2 c. finely-minced pimentos
- 5 x garlic cloves minced
- 1/4 c. minced chives Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. finely-minced fresh parsley leaves
- 4 doz littleneck clams scrubbed
- 4 slc raw bacon frzn
Directions
- In a mixing bowl, combine the butter, pimentos, garlic, and chives. Season with salt and pepper. Mix well. Add in parsley. Mix well. Spoon the butter onto a piece of parchment paper, form a long 1-inch round log. Roll the log up tightly in the parchment paper. Wrap the butter log a second time in plastic wrap. Chill till hard.
- Preheat the oven to 400 degrees. With an oyster knife, shuck each clam, remove the top shell and place on a parchment lined baking sheet. Loosen the clams away from the bottom shell. Remove the butter from the refrigerator and slice into thin pats. Place the pcs of bacon on top of each other and slice into 1-inch pcs.
- Place a pat of the butter on top of each shucked clam. Lay a piece of bacon on top of the butter. Place on the top rack in the oven and cook for 8 to 10 min, or possibly till the bacon is crispy. Remove from the oven and place the clams on a large platter. Pour any pan drippings over the clams. Garnish with parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 4 servings | |
| Calories 957 | |
| Calories from Fat 927 | 97% |
| Total Fat 105.14g | 131% |
| Saturated Fat 62.62g | 250% |
| Trans Fat 0.0g | |
| Cholesterol 264mg | 88% |
| Sodium 900mg | 38% |
| Potassium 149mg | 4% |
| Total Carbs 2.68g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.77g | 1% |
| Protein 4.85g | 8% |
