Smokey & Sweet Clams Casino

Serves 6

Ingredients

• 3 dozen “littleneck” clams, shucked
• 4 Tbsp butter
• 1 medium onion, small diced
• ½ red bell pepper, small diced
• ¼ cup clam juice
• 1 cup Aleia’s Italian Bread Crumbs
• juice of ½ lemon
• salt & black pepper, to taste
• 6 pieces of bacon, uncooked

Preparation

1. Preheat oven to 450°
2. Cook bacon in a large skillet over medium heat, turning occasionally, until it’s cooked halfway, 3-4 minutes. Transfer bacon to paper towels. Let bacon cool, then cut into 1/2″ pieces. Keep the bacon fat in skillet.
3. Add butter, onions and red bell peppers to the bacon fat. Cook, stirring, until softened, about 5 minutes.
4. Add clam juice and cook, stirring until liquid is reduced slightly.
5. Stir in Aleia’s Italian Bread Crumbs. Turn off heat and cool.
6. Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet.
7. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly.
8. Top each clam with a bacon piece.
9. Bake until bacon is crispy, bread crumbs are lightly toasted, and clams are just cooked through, 10–12 minutes.

Enjoy!