clam mixture and garnish with a drizzle of olive oil, some more grated parmesan and the last of the freshly chopped parsley. Top the toasted ciabatta with the seasoned P.E.I. Mix well and season with kosher salt and black pepper. clams, the grated parmesan, and most of the chopped parsley. Once the clams cool enough to work with, remove them from their shells and place them into a bowl with the residual caramelized shallots and garlic, and mix together with the crispy bacon allow to cool slightly.Īdd the juice and zest of one lemon to the bowl of P.E.I. Once the clams are cooked, remove them from the pan and discard any unopened shells. clams and white wine, lid the pan, and allow clams to cook until they begin to open (3 to 4 minutes). Sweat out the minced shallots and garlic until translucent, then add the P.E.I. Add diced yellow or red pepper and cook in bacon butter juices. Remove when bacon is done but not too crispy. In the same pan, melt the unsalted butter. In sauce pan sauté 18 small pieces of bacon in butter. Place the two pieces of ciabatta bread cut side up, and drizzle with olive oil.
Preheat the oven to 375☏ and line a baking tray with parchment paper. clams, washed (alternatively, you can use 1 can Clams, drained, liquor discarded)Ģ tablespoons unsalted butter, softened (can substitute olive oil)Ģ tablespoon parmesan, freshly grated (can omit)
