Garlic Baked Clams

Photo: flickr user avlxyz

Ingredients

24 littleneck clams (or Long Island oysters)

1 chicken bouillon cube

1 tablespoon grated Parmesan cheese

4 tablespoons light olive oil

1/2 cup bread crumbs

2 slc bacon

6 garlic cloves chopped

1/8 cup dry white wine

cup clam juice

Paprika to taste

Lemon wedges for garnish

Preparation

Shuck the little neck clams, reserve clam juice and leave clams "on the half shell", (if unfamiliar with opening clams, ask your fish market for assistance. Be sure to have them save the clam juice for you.)

Place clams on a broiler pan. Dissolve the chicken bullion cube in 1 cup of hot water and set aside.

Cut bacon into small pieces and brown in a frying pan, drain fat. Add olive oil and chopped garlic to bacon, cook for 2 more minutes. Add white wine, Parmesan cheese, clam juice and bread crumbs. Stir until mixed. Slowly stir in enough chicken broth to thoroughly moisten the mixture making an almost soupy consistency.

Place a teaspoonful of the mixture onto opened clams (distribute any leftover mixture on top of the clams) and sprinkle with paprika. Place under broiler 5 minutes or until nicely browned. Remove and serve with lemon wedges as garnish.

This recipe yields 4 servings.