For example, if you want different herbs or you only have dried, feel free to change them up. Remove and finish with some extra herbs and lemon juice before slicing to serve. Use a spoon to spread the clam mixture evenly on each half of the baguette, being sure to cover all the edges of the baguette, so they do not burn.īroil (about 400 degrees) until the toast is very crispy. Slice half a baguette lengthwise down the middle and place it on a rack set inside a cookie sheet so air can circulate around your toast. Place the mixture in the fridge to firm up a bit while you prepare the baguette. Remove the clams and the bacon from the oven.
The bacon should be perfectly cooked at this time, too. Ingredients 4 strips bacon, diced 1 shallot, peeled and small diced 2 garlic cloves, finely minced cup white wine cup shredded parmesan cheese 2 Tbsp. Bake the clams in the upper rack for 5 minutes, until the butter is bubbling a bit. Top each clam half with the grated Parmesan cheese. Grate some parmesan into the mixture and season with salt and pepper. Spoon a little of the butter mixture into each clam half. Add them to the bowl.Īdd some chopped parsley and basil to the mixture and stir to combine. Stir if needed, then microwave one minute more. Cut the bacon into small pieces and add to a medium-sized microwave-safe bowl with the butter and garlic.
