Homemade Baked Clams

Monday, May 24, 2010 @ 08:05 AM

1 6.5 oz can minced clams(juice & all)

1 6.5 oz can tiny shrimp

1\2 bag frozen bay scallops, thawed (approx 1 lb.)(fresh fish is a great option, if you can get it.)

Approx 1 c Italian seasoned bread crumbs

3-4 tbsp butter

1 tbsp freshly chopped parsley

4 slices bacon,crisped & crumbled

1-2 tbsp lemon juice

1\4 c beer

2 tbsp grated Parmesan & Romano Cheese(and some extra to sprinkle on top)

1 small onion, minced

2-3 cloves garlic, minced

salt & pepper, to taste(and any other seasonings you may want to add, Caribbean, Key West,Everglade,Bay,Etc.)


Approx. doz clam or large scallop shells (about 14 foil clam shells)

In a cast iron skillet, cook & crisp your bacon. Set aside. Add a little olive oil & butter to the pan. Saute onion & garlic & add fresh parsley at the end.

In a large bowl mix together all of the ingredients. You want it to be pasty.

Spray some non-stick cooking oil into your shells.

Stuff your clam mixture into the shells. Sprinkle with paprika, more cheese & a little bit of bread crumb.

Bake in a 375 degree oven for about 10 mins.If desired you can put under the broiler for a minute or so.

Serve with a little bit of lemon juice on top.

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