12 each clams
1 tablespoon butter
2 ounces white wine
2 ounces water
½ tablespoon garlic
3 – 4 slices of bacon, raw, chopped
2 tablespoons onion, chopped
2 tablespoons celery, chopped
1 tablespoon parsley, chopped
½ cup Japanese bread crumbs
2 tablespoons Parmesan cheese
In a sauté pan with a cover, place over medium-high heat and bring to temperature. Add butter and garlic and cook for one minute. Add clams, wine and water and cook until all clams are open. Take clams out of liquid and place on a baking sheet and chill.
Take the remaining liquid and reduce by half. Pour into another container and set aside.
In the same sauté pan, again over medium-high heat, add the bacon, celery and onion and cook until bacon is crisp. Add clam liquid to sauté pan, then add parsley and bread crumbs (the mixture should resemble stuffing).
Take clams and break in half. Discard the top half. Loosen the clam from the shell and place back in the shell with about a tablespoon of the stuffing. Top the stuffing with parmesan cheese.
Place clams under the broiler and cook until golden brown.