Seafood Table Spice Maryland Crab Chowder
Seafood Table Spice Hot Crab Dip
Grilled Shrimp Seafood Table Spice Lollipops
The Saint Lucifer Burger
Seafood Table Spice Lobster Mac and Cheese
Saint Lucifer Whiskey Cocktail
Seafood Table Spice Spicy Chex Mix
Seafood Table Spice Dry Rub Wings
Saint Lucifer Turkey and White Bean Chili
Seafood Table Spice Spicy Deviled Eggs
Saint Lucifer Rubbed Baby Back Ribs
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.