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Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate.
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1. Drain 2 cans of clams, reserving juice. drain second 2 cans of clams, and discard juice. 2. In skillet, saute onion, green pepper and celery in butter until softened. 3. Combine with remaining ingredients, including reserved clam juice. spoon into shallow casserole. 4. Bake at 350 degrees for 30 to 45 minutes or until browned and bubbly.
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Make the breadcrumb topping: Fry or microwave the bacon strips until almost crispy. Sauté the shallots and garlic in butter and/or bacon grease until fragrant. Deglaze the pan with white wine and boil down until reduced by half. Add breadcrumbs and toss to combine. Cook the clams: Set your broiler to maximum.
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Preheat oven to broil. Rinse clams, and discard cracked or open ones. Soak in salted water for 20 minutes. Toast. Make breadcrumb mixture by melting butter, and then toasting panko in the butter until light golden. Add. Add bacon, shallots, garlic, red pepper, scallions, lemon zest, salt and pepper.
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Preheat oven to 450°. Cook all 12 oz. bacon in a large pan. Remove and drain, dice, and set aside. Saute shallots, garlic, and red pepper flakes in the bacon grease. Add chopped clams and saute for 2-3 minutes, then add butter and melt completely. Pour in white wine and lemon juice, bring to a simmer, and cook for 5 minutes.
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Cook the onions in melted butter. Add the clams, clam juice, bread crumbs, cheeses, lemon juice and seasonings to a pie dish (affiliate link) and stir to combine. Add the buttery, cooked onions to the pie dish. Stir to combine and spread the dip evenly. Sprinkle with mozzarella and paprika. Bake for 15-20 minutes.
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In a mixing bowl, beat cream cheese until smooth. Stir in sour cream, garlic, parsley, Worcestershire sauce and hot sauce. Stir in drained clams. Add reserved clam juice from the canned clams to thin the dip to desired consistency. Chill for 1-2 hours before serving. Taste and adjust seasonings as needed.
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Directions. Preheat the oven to 350 degrees F (175 degrees C). Cook bacon in a medium skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble and set aside. Wash clams, then place on a baking sheet.
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Instructions. In a medium sized bowl, mash softened cream cheese with a fork until soft and creamy. Slowly add in 1 tablespoon of clam juice while mixing with fork and cream well. Add lemon juice and Worcestershire sauce. Add green onion and clams to mixture. Add a few dashes of Tabasco to taste.
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Transfer to a large bowl. Add the bread crumbs, parsley, and crumbled bacon, and stir to combine. Divide the bread crumb mixture among the clams, pressing it into a compact mound on top of each. Broil the clams until the bread crumbs are browned, the bacon is crispy, and clams are just cooked, 3 to 5 minutes.
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Reduce the heat to medium-low. Add the peppers and onion to the skillet. Stir and cook for about 7-10 minutes until tender. Add the clams, garlic, paprika, and pepper. Stir to combine. Cook for an additional 2 minutes. Remove the vegetables and clams with a slotted spoon. Transfer to a medium mixing bowl. Add in the cream cheese blocks and.
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Move the oven rack to the second highest level and keep the oven on. Set the clams aside and allow them to cool. Finely chop 1/2 medium bell pepper, and mince 3 cloves of garlic and 3 tablespoons of flat-leaf Italian parsley. Cut 3 slices of bacon into small pieces and cube 5 tablespoons of butter.
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Scrape into bowl to cool. Crumble bacon. Add half of crumbled bacon and 2 tablespoons parsley to breadcrumbs; toss to combine. Set aside. In large bowl, mash cream cheese with fork and mix in sour cream until well-combined. Add 2 tablespoons of reserved clam juice and juice of 1 lemon.
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Season very lightly with salt and pepper. For the Clams: In a large sauté pan, cook 2 ounces diced bacon over medium-high heat until fat has rendered and bacon is lightly browned and crisp, about 3 minutes. Stir in shallots, garlic, and red pepper flakes and cook, stirring, until shallots have softened, about 4 minutes.
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ingredients. Cut bacon into 1/4-inch pieces and saute in a skillet with the butter over medium heat 'til completely crisp; drain the fat and reserve the bacon to a plate. In same pan with about 1 teaspoon of the drippings saute the jalapeno, red bell pepper, celery, garlic and green onion over medium heat until just the veggies just barely.
