Serves: 6
Prep Time: 15 minutes
Meal Occasion: Main Dish, Dinner
Cuisine Type: American
Ingredients
| 1 | box UNCLE BEN’S® Long Grain & Wild Rice Herb Roasted Chicken |
| 1 | dozen fresh cherrystone clams scrubbed |
| 4 | slices raw bacon cut into 1-inch pieces |
| 1/2 | cup grated parmesan cheese |
| 1/4 | cup fresh parsley minced |
| 1/2 | tsp. garlic powder |
| 1/2 | tsp. onion powder |
| 2 | Tbsp. pimentos chopped |
Instructions
1. Follow the cooking directions on the package of
UNCLE BEN’S® rice. While the rice is cooking, place the well-scrubbed clams in a large skillet with 1 cup of water or white wine. (Only cook the clams that are fully closed. Toss out any clams that are open.) Cover and heat over medium-high heat and allow to steam for about 5 minutes, until the clams fully open.
2. Remove the clams from the skillet, break off the top shell of each clam, remove the meat with a fork and place on a cutting board. Place each side of the clam shell on a sheet pan.
3. Mince the clam meat and place in a mixing bowl. Add the parsley, garlic and onion powder, Parmesan cheese and pimentos to the bowl. Combine well. Once the rice is cooked, allow it to cool by spreading out the rice onto a sheet pan for 5 minutes. Once the rice is cooled, add it to the clam mixture bowl and combine well.
4. Spoon out the clam/rice mixture into each of the clam shells. Top each stuffed clam shell with a piece of raw bacon. At this point, you can either finishing baking the clams or place in the refrigerator for cooking later in the day.
5. Once ready to serve, broil for about 5 minutes, until the bacon crisps up and the mixture begins to bubble. Serve warm with a small fork for easy eating. This makes a great appetizer for parties or a family entrée when served with several per plate.
