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Baked Little Neck Clams with Bacon, Bell Peppers, and Breadcrumbs – A Delicious Seafood Appetizer
177K views
Jan 17, 2025
These baked little neck clams are topped with a savory mixture of crispy bacon, bell peppers, shallots, and breadcrumbs, then baked until golden brown and crispy. A perfect seafood appetizer that’s packed with flavor and easy to prepare.
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0:00
Hello everybody, today we make Clems Casino
0:03
For the ingredients we got, clams, I need shallot, garlic, bacon, sweet pepper
0:12
and I need bread crumb. And over here, I keep the water for the clam juice
0:18
Maybe you need one, you got all the mix. Now, I got a tree over here, to show everybody the way I clean and are open
0:28
Now, this is the clam. you wash a little bit and you open with a knife
0:33
Like this. After with the knife you go inside on the top and you..
0:41
Now the best thing to do, maybe you got a little shell over here when you open
0:50
And what I do? You wash a little bit. If the clams is a casino, make sure to lose them up the clams
0:58
the clams. It got a big, when you eat, you don't got to scrape inside. That's the way
1:05
I do. Now this after way, the water, I got a water over there. Make sure that open the
1:12
clams with a little ball and keep the water. Maybe when you do, you need a little water
1:18
the mix, all the stuff you've got to mix for the Clemson Casino. Now I got one more
1:25
Now, I want to show you something else. A lot of times it's so hard to open for the front
1:33
What do you do like this. See over here? The back and you crack in the back
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Put the knife and you open up. Okay? And make sure the clemency got to be loose like this
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When you eat, you eat like that. Really really good Okay now we start with the bacon And I cut the piece like that
2:06
I need the two like this. Okay, now pick it up, they have put it back on this dish
2:21
Now I need more bacon. It's for the stuff that I will get to
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do with the pepper, the shallot and the garlic. And we cut it
2:34
And now this is got to be called more small piece. Now we got to do the garlic
2:41
And we chop really thin the garlic. Now we cut the shallot
2:49
And the shallot he got to core small piece to the same like a dirro
2:55
the garlic. Okay, now we chop the sweet pepper and we slide like that. Small piece
3:03
but after you got to be really small and I got a cut cube. Now we put a little green. Okay, now
3:12
we start to put the gas on this path. I want to saute this bacon and this bacon
3:19
it can go really slow and the gas is not got to be too high
3:25
Now one of the bacon becomes nice, crispy. Okay, now on the other parts I got to saute everything
3:32
We start to saute the bacon. Now this bacon is chop really small
3:40
And now, you put garlic. Now we put a shallot Now the pepper
4:13
Now we got to leave a cook a little more. Okay, got to come the pepper nice soft
4:21
Okay, now the bacon we turn the other side. side look beautiful okay the bacon is ready and I put right on this dish
4:32
over here I want to show now this is the bacon it got a good taste okay what I
4:38
do I put right over here all right good now it's time of the brachrome and we
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saute the break room together oh it smell so good. The bacon I put over here together. Oh, really really good. Okay, now this
5:03
it's done and now we'll be cool off a little bit. Okay, I cool off now this. See
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it's a little thick and like I say they keep the water for the clams and this
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it's make sure the strain really good. You see a nice clean. Okay, you got a strain
5:24
before you use it again. And I put a little bit, and not mix everything
5:33
And give a good taste, because this it's in the clams, the water
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Now it's time stuff for the clams. But on this part, you gotta go in the oven
5:42
I got a sea salt. And the sea salt, I put over here on the butter
5:48
and we spread all over the place. that when I put the clams stay right and no move And we start like this Each one and I put the stuffed right on the top
6:06
like that. And each clams, you put a piece of bacon. Right on the top, like this
6:15
And we put right over here. Okay, now it's all full, and it's the last one
6:21
and we got a little open over here. Okay, baby. Oh, look that
6:25
And now it's got a little open. You gotta go the oven. After I put the oven at this, you know what I gotta do
6:29
I want a nice glass of wine. Now it's a 450 in the oven and let's go inside about 10 minutes
6:39
Oh, look, a beautiful look, okay. 10 minutes and let's see my clever's casino
6:50
Oh, look, beautiful. Look nice. I'm so happy and now, I got the Clemson Cassino
7:04
With this wine, it goes really good. Okay, now I want to test
7:08
We take one. Two. It's okay, I take two for now, but after, no worry about it
7:20
We need a nice fork. Let's us see. Oh, look at the clamors are nice
7:31
Really, really good
7:47
Salute, et chincinn to the bribare, chin, Cinchin, salute. Make this, it's delicious
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