Bacon-Parmesan Grilled Stuffed Clams

1. 1

   Heat grill to medium heat.

2. 2

   Fill large skillet with water to 1-inch depth.

3. 3

   Bring to boil on medium-high heat.

4. 4

   Add clams; cover.

5. 5

   Simmer on medium-low heat 3 to 4 min.

6. 6

   or until clams open.

7. 7

   (Discard any clams that do not open.)

8. 8

   Drain clams in colander; rinse with cold water to remove any sand.

9. 9

   Remove clam meat from shells; chop and set aside.

10. 10

    Reserve 36 clam shell halves.

11. 11

    Cook bacon in large skillet on medium heat until crisp.

12. 12

    Add garlic; cook and stir 30 sec.

13. 13

    Stir in crumbs and parsley; remove from heat.

14. 14

    Add cheese and oil; mix well.

15. 15

    Stir in chopped clams.

16. 16

    Pour 1/2-inch-deep layer of kosher salt into 16-5/8x11-7/8x2-5/8-inch disposable aluminum pan.

17. 17

    Fill shells with bacon mixture; place in single layer in salt.

18. 18

    (The salt prevents the filled shells from tipping over.)

19. 19

    Place pan on grill grate; grill 4 min.

20. 20

    or until clams are heated through.

21. 21

    Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.