The Palm Restaurant Recipe
3/4 pound unsalted butter, cut into 16 pieces, at cool room temperature
2 large cloves garlic, chopped
1/4 cup loosely packed flat leaf parsley leaves
1/4 cup drained pimento, coarsely chopped
1 rib celery, finely diced
1/4 pound thinly sliced bacon, cut into 24 (1 inch) squares
24 small clams, shucked and still on their bottom shells
1 cup clam juice
1/4 cup dry white wine
In a food processor, combine the butter, garlic, parsley, and pimento. Process until evenly combined, transfer to a bowl, and fold in the celery period scoop up about one tablespoon of the prepared butter, and mold it smoothly over the top of each stuffed clams on the half shell. Place the prepared plans on a tray. If desired, cover and refrigerate for up to 4 hours.
In a saucepan of rapidly boiling water, Blanche the bacon for 5 minutes. Drain on paper towels and pat dry. Place a square of bacon on to the top of each butter topped clam.
Preheat a broiler to high heat. In an ovenproof saute pan that will fit under your broiler, arrange the clams butter side up. Drizzle the clam juice and wine around the edge of the pan. Place under the broiler, about 4 inches from the heat source, until the butter has melted, the clams are firm, and the bacon has been crisped slightly, about two minutes. Transfer the finished clams to serving plates, being careful not to spill out too much of the juice.
Over high heat, boil the pan juices very rapidly for about 1 minute, shaking the pan vigorously to bring the juices together into a thin sauce. Drizzle a little sauce over the clams and serve it once. Makes 4 servings.