02-09-2005, 03:35 AM
24 lg Littleneck clams
8 oz Garlic compound butter
1 c Rendered andouille sausage
1/2 c Bread crumbs
6 sl Bacon; cut in 1.5" pieces
Preheat oven to 400 degrees F. Hold the clams in a cloth and insert a knife between the shells. Pry the shells apart, then sever the hinge muscle and discard the top shell. Loosen the muscle in the lower shell. Slice the compund butter into 24 equal slices. Place a slice of butter on each clam. In a food processor, combine the rendered andouille and bread crumbs together, Combine until the ingredients are incorporated. Season with Essence. Place a tablespoon of the crust on the butter. Using your hands, pat the crust firmly into the clam shell. Top each shell with the bacon pieces. Place on a baking sheet and bake for 4-6 minutes. Remove from the oven. Place the clams on a platter and garnish with parsley.
8 oz Garlic compound butter
1 c Rendered andouille sausage
1/2 c Bread crumbs
6 sl Bacon; cut in 1.5" pieces
Preheat oven to 400 degrees F. Hold the clams in a cloth and insert a knife between the shells. Pry the shells apart, then sever the hinge muscle and discard the top shell. Loosen the muscle in the lower shell. Slice the compund butter into 24 equal slices. Place a slice of butter on each clam. In a food processor, combine the rendered andouille and bread crumbs together, Combine until the ingredients are incorporated. Season with Essence. Place a tablespoon of the crust on the butter. Using your hands, pat the crust firmly into the clam shell. Top each shell with the bacon pieces. Place on a baking sheet and bake for 4-6 minutes. Remove from the oven. Place the clams on a platter and garnish with parsley.