When we throw parties I think long a hard about what sort of food to prepare… Will our event be casual of slightly more formal? Will we offer a sit-down dinner with multiple courses, or just set out heavy hor oeuvres? Although I love grand dinner parties, I find people are more comfortable when we keep things casual.
Ingredients:
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24 clams
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12 slices bacon
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150g Red onion
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30g red bell pepper
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30g yellow bell pepper
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30g orange bell pepper
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30g jalapeno
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1 bulb garlic
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Salt
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Pepper
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Old Bay
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Franks Red Hot
Instructions:
Finely dice onions and peppers and reserve. Mince a bulb of garlic in a press then reserve. Place two dozen clams in a pot of salted water and bring to a boil watching for the clams to pop open, then drain and reserve. Discard any non-popped clams. Fry a dozen slices of bacon and reserve. In the bacon grease, sauté onions and bell peppers seasoned with salt pepper and old bay until softened, then add in garlic, cook for a few more minutes and drain. Half all the shells, and double up the clams in each half shell (2 clams per half shell). Top each shell with a heaping tbsp of sautéed veggies and a piece of broken bacon. Throw under a low heat broiler for a few minutes until bacon crisps up. Serve with tons of hot sauce drizzled over top.
