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Add a photoServings: 9
Ingredients
- 2 slc bacon coarsely minced
- 1/2 c. finely-minced green bell pepper
- 1/2 c. finely-minced red bell pepper
- 4 x garlic cloves chopped
- 2 Tbsp. grated Munster cheese
- 1 Tbsp. minced fresh parsley
- 3 doz medium clams shucked, and bottom shells reserved Juice of 1 to 2 lemons
Directions
- In a small skillet cook bacon till crisp. Remove bacon and reserve. Add in green pepper, red pepper, and garlic to bacon drippings; cook 5 to 6 min or possibly till tender. Return bacon to pan; stir to combine. Meanwhile, in small bowl combine Munster cheese and parsley.
- Place 1 tsp. vegetable mix over each clam in shell. Squeeze lemon juice over clams. Sprinkle clams with cheese and parsley mix. Refrigerateabout 1 hour.
- Arrange clams, open-side up, in center of cooking grate. Grill 8 to 10 min.
- This recipe yields 9 servings.
- Comments: To check clams for freshness, put them in a sink full of water. Throw away any broken clams, ones which float, or possibly ones which don't snap shut or possibly remain tightly closed when touched.
- To shuck clams, firmly hold a clam upright, hinge-side down, on a pot holder. Place the sharp side of a clam knife (straight-sided knife with a blunt, rounded four-inch blade and a two-inch handle) between the shells. Then place shell in palm of hand (you may want to wear an oven mitt). Pull the blade through the seam to sever the clam's muscle. Force the clam open, being careful not to spill any of its juices, as they add in great flavor to this recipe. Run the knife along the top shell to free the meat. Break the top shell off by twisting it; throw away top shell.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 9 servings | |
| Calories 78 | |
| Calories from Fat 32 | 41% |
| Total Fat 3.51g | 4% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 87mg | 4% |
| Potassium 229mg | 7% |
| Total Carbs 2.67g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.46g | 0% |
| Protein 8.37g | 13% |
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