BAKED CLAMS AL'S

By cuznvin

Ingredients

• 2 dozen Chowder Clams
• 2 dozen Little Neck Clams
• 1 large head of Garlic
• 1 Spansh Onion
• 4 Celery Stalks
• 1/2 lb Smoked Bacon
• 1/2 stick Unsalted Butter
• 1 1/2 -- 2 cups Dried Seasoned Breadcrumbs
• 1/2 cup freshly grated Parmesano Reggiano
• 1 tsp Dry Oregano
• 1 tsp Dry Basil
• Tabasco
• Fresh Parsley
• Lemons
• Salt and Pepper
• Sweet Paprika

Preparation

Step 1

Pre-heat Oven to 400

Steam all clams in a little water (beer, wine, vermouth -- anything) in a covered pot until they all sing -- allow to cool

Remove papery outer peel of garlic (leave the head whole!), drizzle with olive oil, sprinkle with salt and black pepper, wrap up tight in aluminmum foil and bake off in the oven for about 30-40 minutes (until soft) -- allow to cool

Cook bacon in a large pan until semi-crispy -- remove, drain but reserve the bacon fat in the pan!

Zap the onion and celery in a food processor -- pulsing to a very very fine dice (don't liquefy !! -- you should have to scoop the veg out of the processor)

Saute onion and celery in reserved bacon fat on low heat until just cooked through -- 10-15 minutes -- turn out into a large glass bowl

Throw butter in still hot pan, keep liquified on warm stovetop

Squeeze garlic paste from cloves on to a small plate

When clams are cool, remove meat and muscle (Important -- Save The Broth!! -- AND Be Careful Reserving The Little Neck Shells!!) and zap in processor with reserved bacon, garlic paste, a handfull of parsley leaves and some broth as necessary to pull all together in the processor (thick paste -- like a duxelle or olive tapenade)

Combine diced clam mixture with vegetables and mix well

Add melted butter

Add parm reggiano and oregano and basil

Add 1 1/2 cups bread crumb -- mix well

Squeeze in juice of half a lemon

Few shakes Tabasco (people will top clams to taste...so go easy!)

Taste -- adjust salt and pepper and lemon as necessary

Use reserved broth or more breadcrumbs as necessary to produce a relatively moist, stuffing-like consistency (you want a little more moisture rather than a little less...otherwise clams may dry out when baking or broiling)

Generously pack (heaping, not level) the reserved little neck clam shell halves. If you were careful, you will have 48 cocktail size servings. (You will probably have extra clam mixture left over -- pack chowder clam shell halves as needed and treat yourself to a snack)

Generously sprinkle tops of clams with sweet paprika (this is traditional -- I recently tried a generous sprinkle of smoked paprika and it added a subtle paella flavor to the party)

If not using for a few days or more freeze the clams and store in a freezer zip lock

To cook:

Frozen Clams: A pre-heated 400 degree oven for about 20 minutes; when heated through, broil to crisp up the top

Defrosted or Fresh Clams: 2nd notch down in a carefully watched broiler -- probably less than 5 minutes (don't turn your back for too long!!)