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|• 12 Top neck clams||• 1/3 CupParmesan cheese - grated|
|• 2 Tbs Green bell pepper - diced small||• ½ CupUnsalted butter - clarified|
|• 2 Tbs Red bell pepper - diced small||• 12 DashTabasco sauce|
|• 1 Tbs Shallot - diced small||• 2 Lemons|
|• 1 tsp garlic - diced small||• ¼ CupFresh parsley - minced fine|
|• 12 Pimiento pieces (¼ x 3/8||• 1 Mini muffin pan|
|• 3 Bacon strips - rendered|
|• ½ Cup Monterey jack cheese - grated|
Brush the inside and lip of the shells with butter and set level on the mini muffin pan. Add a dash of tabasco to each shell. Add a clam to each shell, pressing down to form a shallow well in the center. Place a pimiento in each well. Cover the clams with monterey jack cheese. Top each with 1+ tsp of the pepper mixture. Cover each with the parmesan cheese. Top each with the bacon, pressing down slightly to contain the casino mixture within the shell. Sprinkle with the parsley.
Prep your Egg to cook indirect at 450F. Allow time for your cooking setup to be fully heated before starting the cook.
Cook for 15 minutes and remove. Serve with lemon wedges and the remaining butter.
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Time to Prepare: