Recipe Intro From feedfeed
@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.
Prep time 20 minutes
Cook time 20 minutes
Yield: Serves or Makes 12
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.
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.
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.
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)
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.