"Do you know what's better than baked stuffed clams? Baked stuffed clams with bacon! I Whole30-fied Andrew Zimmern's Spanish Style Baked Stuffed Clams by using fish stock, a little almond meal, paleo bacon, and ghee! Since it can't be thirsty Thursday, it might as well be tasty Thursday!"
Spanish-style Baked Stuffed Clams Whole30
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Recipe Intro From bazaarlazarr
@Bazaarlazarr is one to follow for innovative Whole30/Paleo eating. She Whole30-ified Andrew Zimmer’s baked, stuffed clams, with a combination of seafood, almond meal, bacon and ghee. What’s not to love? Recipe Adapted from @foodandwine.
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- Recipe Card
Prep time 20mins
Cook time 20mins
Serves or Makes: 12
Recipe Card
For the Clams
ingredients
- 1 cup clam juice
- 1/8 teaspoon crushed red pepper
- 1 celery rib, chopped
- 1/2 yellow onion, chopped
- 1 small carrot, peeled and chopped
- 12 little neck clams, scrubbed
For The Stuffing:
ingredients
- 1/2 pound paleo bacon
- 1/4 cup olive oil
- 1/3 cup minced onions
- 1/3 cup chopped red bell pepper
- 1/3 cup minced celery
- 2 tablespoons minced garlic
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon smoked paprike
- 1 tablespoon ghee, melted
- 2 tablespoons minced flat-leaf parsley
- 1/4 cup almond meal
Method
Step 1
In a large saucepan, combine the clam juice, crushed red pepper, celery, onion and carrot and bring to a boil. Add the clams, cover and steam over high heat until the clams open, 5 to 7 minutes. Transfer the clams to a baking sheet to cool.
Step 2
Once cool, working over a bowl to catch the juices, remove and discard the top shells of the clams. Arrange the clams on a baking sheet. Strain the clam juice through a cheesecloth-lined sieve and reserve 3 tablespoons.
Step 3
Preheat your oven to 500˚F. In a large nonstick skillet, cook the bacon until crispy (I cooked mine whole and then chopped it once done to get it extra crispy). Transfer the bacon to a paper towel-lined plate to drain.
Step 4
Pour off the bacon fat from the skillet and add the olive oil, onion, red bell pepper, celery, garlic, and thyme. Cook over moderate heat, stirring occasionally, until softened, 7 to 8 minutes. Add the paprika and bacon and cook until fragrant, about 1 minute. Stir in the reserved 3 tablespoons of clam juice and cook until absorbed. Pour the vegetable mixture into a large bowl Add almond meal and mix well. Stir in the lemon juice, ghee, and parsley. (Add another tbsp. of almond meal if mixture is too wet)
Step 5
Top each clam with about a tablespoon of the stuffing, gently pressing to help it adhere. Bake the clams until they are crisp on top, about 10 minutes.