Saint Lucifer Philly Style Crab Cakes
Saint Lucifer Roasted Parmesan Cauliflower
Saint Lucifer Cajun Shrimp Etouffee
Saint Lucifer Corn, Shrimp, and Sausage Skillet
Saint Lucifer Spinach and Chickpea Saute
Saint Lucifer Shrimp and Zucchini Scampi Linguini
Saint Lucifer Greek Yogurt Chicken Kabobs
Saint Lucifer Roasted Brussels Sprouts
Saint Lucifer Jalapeno Creamed Spinach
3 dozen middle neck clams
1/2 pound of bacon, chopped into small pieces
1/2 red pepper, chopped into 1/4" pieces
1/2 green pepper, chopped into 1/4" pieces
1/2 white onion, chopped into 1/4" pieces
1 stalk of celery, chopped into 1/4" pieces
1/2 cup of panko bread crumbs
1 tsp. Saint Lucifer Habanero Table Spice #11
1/2 teaspoon celery seeds
1/4 cup chopped parsley
1 lemon, wedged for garnish
Pre-heat oven to 425 degrees.
Bring a large pot filled with about 3'' of water to boil.
Add all the clams and steam until clams open, about 5-10 minutes.
Remove clams from water, let cool, then remove clam from shell and set aside and keep shells for later.
In a large sauce pan, cook the bacon on medium heat until brown and crisp.
Once bacon is cooked, remove and place on plate on top of paper towel.
Remove most of the bacon fat, leaving some to coat the veggies.
Add peppers, onions, celery, and cook on medium heat for about 5 minutes or until tender.
Chop the clams in a food processor, until roughly chopped, a couple of pulses should do it.
In a separate bowl, combine the clams, bacon, veggies, panko, Saint Lucifer Habanero Table Spice #11, celery seeds, parsley, some ground black pepper and mix until all the ingredients are combined.
Add a spoon full of the clam filling to each shell, then place on a baking sheet.
Bake for about 15 minutes or until the clam filling is golden brown.
Finish with fresh lemon squeezed over top all the clams.
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