This dish was frequently served in French and Italian restaurants back in the 60's and 70's, though you rarely see it now except of course in New England. Tough finding a recipe at all, I finally found this on Epicurious, who said it was in Gourmet Magazine in 1990.
Prep.Time: 30 minutes

4 slices lean bacon, finely chopped, cooked and drained
1/2 cup finely chopped onion
1 clove garlic, minced
1 tablespoon olive oil
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1/4 teaspoon dried oregano, crumbled
1 teaspoon white wine vinegar
1 tablespoon freshly grated Parmesan cheese
12 medium cherrystone clams, shucked with the bottom shells reserved
Coarse salt for filling the pan & platter

In a skillet, cook onion and garlic in oil until soft; add peppers and oregano and cook until peppers are crisp-tender, stirring frequently. Transfer mixture to a small bowl and stir in bacon, vinegar, Parmesan, salt and pepper. (May be made to this point a day ahead and refrigerated covered.
Pre-heat oven to 400 degrees. Arrange clams in reserved shells on a jelly-roll pan filled with some of the coarse salt (to balance the shells). Divide the bell pepper mixture among them; bake 12-15 minutes, or until they are just cooked through. To serve, arrange clams on a platter filled with more of the coarse salt.

Back to the Archives

Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved