2 dozen small clams or 1 dozen large clams
1 tablespoon garlic, crushed
½ cup white wine
1 tablespoon parsley, chopped
¼ cup water
2 tablespoons butter, softened
In a sauce pan over medium-high heat, add the butter, garlic, water and wine. Bring to a boil and add clams. Cook, uncovered, until clams open. Add parsley to the broth, remove the clams and chill. Set broth aside.
Once cooled, pull the meat from the clams and chop. Set aside clam shells.
2 tablespoons celery, chopped
2 tablespoons red onion, chopped
2 pieces of bacon, chopped
2 tablespoons red pepper, chopped
1 cup bread crumbs
1 tablespoon fresh sage, chopped
1 tablespoon fresh basil, chopped
2 tablespoons Parmesan cheese
In a sauté pan over medium heat, add bacon, onions, celery and red pepper. Cook until bacon is done. Add sage, basil and bread crumbs, combine and remove from heat. Add the chopped clams and broth and stir until mixture is soft.
Spoon clam stuffing mixture back into the clam shells and top with Parmesan cheese. Bake in a 300 degree oven for 2 to 3 minutes and serve.