Ingredients
12 large clams
1/2 cup breadcrumbs
2 tablespoons TAO Garlic Infused Olive Oil
1 tablespoon TAO Black Mission Fig Balsamic Vinegar
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
Salt and pepper to taste
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes
2 tablespoons grated Parmesan cheese
2 slices bacon, cooked and chopped
1/4 cup red onion, finely diced
Directions
Preheat your oven to 375°F.
Clean the clams thoroughly by scrubbing them with a brush under cold running water.
Place the clams in a pot with enough water to cover them and bring the water to a boil. Reduce the heat and simmer for 5 minutes, or until the clams open. Remove the clams from the pot and set them aside to cool.
In a small mixing bowl, combine the breadcrumbs, olive oil, balsamic vinegar, minced garlic, chopped parsley, red pepper flakes, Parmesan cheese, chopped bacon, and diced red onion. Mix well and season with salt and pepper to taste.
Once the clams have cooled, gently pry them open and remove the meat. Set the shells aside.
Chop the clam meat into small pieces and add it to the breadcrumb mixture. Stir to combine.
Spoon the breadcrumb mixture into each clam shell, making sure to press the mixture down lightly so it sticks together.
Place the stuffed clams on a baking sheet and bake in the preheated oven for 10-15 minutes, or until the breadcrumbs are golden brown and the clams are heated through.
Serve hot, garnished with additional chopped parsley and a drizzle of olive oil and balsamic vinegar, if desired.