It's fun to have a mini clambake at home!Īre clambakes a big deal where you live? They are here in Northeast Ohio. Arrange on a platter and sprinkle with chives.Beer-Steamed Littleneck Clams are so good dipped in melted butter! Plus, I'm sharing tips for how to clean clams. Bake for 7 to 8 minutes, until the mixture is topping is golden brown.

Spoon a little less than 1 tablespoon on each clam. Spread the clams in a single layer on the prepared baking sheet.Add the meat and Parmesan cheese to the vegetable mixture and stir to combine. Deglaze the pan with the 1/3 cup white wine and cook until the wine is almost evaporated, about 2 minutes. You shouldn’t need to add salt, but season with freshly ground black pepper. Leaving the fat in the skillet, cook the shallot, bell pepper and garlic until softened and translucent, about 5 minutes. Add the chorizo, breaking up into small pieces with a wooden spoon and cook for 3 to 5 minutes more, until the bacon and chorizo are both golden and the chorizo is slightly crisp. Heat the same skillet over medium heat for several minutes add the bacon and cook for 8 to 10 minutes, stirring occasionally until the bacon begins to crisp. Preheat the oven to 400° and line a small baking sheet with foil.Take care not to get pieces of the shell in the clam. When cool enough to handle, remove the top shell by twisting around the hinge, leaving the clam attached to the bottom shell. When the clams begin to pop open, remove from them from the skillet, continuing to check every 2 minutes or if you hear clams popping open. Cover and cook for 15 to 20 minutes, checking after 10 minutes. Heat a large skillet over medium heat for about 3 to 4 minutes, and add the clams and wine. Add about 1 teaspoon of flour and mix around this will help the clams to release any sand. Place the clams in a medium bowl and fill with water. Rinse the clams, scrubbing the shells with your hands or a brush.

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