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Smoker | |
| 24 Cherrystone Clams 8 oz Butter 2 sticks 8 oz Crispy Bacon 1 Bell Pepper ¼ cup Chopped Garlic 1 cup Italian Pork King Good Breadcrumbs or Panko Breadcrumbs ½ cup Chopped Parsley ½ cup Sliced scallions ½ tbsp Crushed Red Chili Flakes | |
| Rinse and scrub the outside of each clam using cold water. once the clams are clean fill a large pot or bowl with cold water and a ¼ cup of salt. let the clams sit in the water to purge for about 2 hours. let butter sit out to soften while clams purge. Preheat the Pellet grill to 325 degrees F. Cut raw bacon into 1 inch pieces and saute until crispy. Remove bacon and let cool on a paper towel. saute the scallions, diced bell pepper and garlic in the bacon fat. then let cool to room temperature. fold the sauteed vegies, crispy bacon and ¼ cup of the breadcrumbs with the softened butter. then mix in remaining seasonings and 2 tbsp parmesan cheese. Once the clams are purged drain them off and pat dry. place them on you pellet grill to cook for about 25 minutes until the shells have completely opened. carefully remove the clams from the grill. once cooled down harvest the clams from the shells and chop them up to a medium dice. a few big chunks is ok but overall they should be evenly chopped. Increase the temperature of the pellet grill to 400 Fold the Chopped clams into the casino butter mixture. then split apart the shells and rinse off any shell fragments. Scoop a heaping spoonful of the casino butter into 24 shells. Stir together the remaining breadcrumbs and parmesan cheese then sprinkle over the clams place the clams on a sheet pan and cook at 400 degrees in the pellet grill for 10-15 minutes until the crumbs on top are golden and the butter begins to bubble out the sides. | |
Unrated | |
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