Kevins Klams Kasino

• 12 Fresh clams in the shell
• 2 tablespoons Unsalted butter
• 1/2 cup Finely chopped red and/or green bell pepper
• 1/4 cup Chopped onion
• 1/4 cup Dry chardonnay
• 1/2 cup Italian bread crumbs
• 1/4 cup Fresh grated asiago cheese*
• 1 pinch Black pepper
• 2 tablespoons Lemon juice
• 2 teaspoon Italian seasoning
• 1 tablespoon Crushed red pepper (optional)
• 5 cloves Garlic finely chopped
• 3 slices Raw bacon, chopped

1. Before you shuck the clams, WASH YER DAMN HANDS! YOUR'E HANDLING SHELLFISH! Shuck clams, preferably over an 8 inch sauce pan to collect the juice. Set clams aside in baking dish. Wash yer damn hands again! Then melt butter in with clam juice over low to medium heat and let reduce slightly. Add peppers, crushed red pepper, dried onion, Italian seasoning and garlic. Cook until tender, about three to five minutes. Stir in wine and lemon juice and cook until the liquid is reduced to about half, maybe a bit more. Remove from heat, add bread crumbs, pepper and asiago cheese. Spoon mixture onto clams, putting an equal amount on each clam. Top each with chopped bacon. Bake at 375 for 20 minutes to insure the clams cook thoroughly. Remove from oven, turn on broiler and place clams in for 2 to 4 minutes** to brown bacon. Remove and serve with lemon wedges.
2. *Asiago cheese has a better flavor, melts easier and has less sodium that parmesan cheese **As oven broilers will vary, keep a close eye on the clams. You don't want them to burn.

fresh clams, butter, red andor, onion, chardonnay, italian bread crumbs, black pepper, lemon juice, italian seasoning, red pepper, garlic, bacon

Taken from www.epicurious.com/recipes/member/views/kevins-klams-kasino-58310f82ab5fdf6f143612cf (may not work)