![]() ![]() Serve at once, with lemon wedges on the side. The addition of clams, asparagus, and parmesan takes it to a whole new level of awesome. The risotto is cooked in butter, olive oil, clam broth, and wine, so even on its own, it’s already tasty. Place a 1-inch piece of reserved bacon on top of each clam, and broil until bacon is crisp and breadcrumb mixture is golden, about 3 minutes. Creamy risotto is made even better with chewy clams, crunchy asparagus, and cheese. Using your hands, pack bacon-breadcrumb mixture on top of each clam and arrange on the baking sheet. Run knife blade between the shell and clam to fully detach the meat from the shell. Remove from oven and pry clam shells apart, keeping the clam in one part of the shell and discarding the other half. Place clams on a baking sheet and bake until they start to open slightly, about 5 minutes. Add lemon juice and reserved bacon fat mix until fully combined. Dice the remaining bacon and place in a medium bowl along with the crackers, breadcrumbs, bell peppers, shallot, garlic, parsley, smoked paprika and black pepper mix together. Cut half of the bacon into 1-inch strips and set aside.Transfer to paper towels to drain reserve the bacon fat. Cook bacon in a skillet over moderate heat until lightly golden but not crisp, about 5 minutes.
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