Heart Healthy from WakeMed Heart Center

Dirty South Clams

October 3, 2015 |

Recipe courtesy of Chef Keith Rhodes
as seen on episode “Clams”, season 5


  • 12 littleneck clams
  • 2 cups of cooked collard greens
  • 1 cup grated fontina cheese
  • 1/2 cup grated Parmesan
  • 3 slices cooked bacon, cut evenly into ¾ inch pieces
  • 1/2 cup prepared bbq sauce

Steam clams, covered in a little water until open, about 5 minutes. Open the steamed clams separating bottom shell from top shell. Discard the top shell. Loosen the clam from its shell, but leave it in the shell. Place each shell on a piece of crumpled tin foil on a baking sheet. The foil will keep the clam from falling over. Layer each clam with a dab of collards, followed by a piece of bacon, dab of bbq sauce, a little Fontina cheese and a sprinkle of parmesan. Place in a preheated 350 degree oven for approximately 10 minutes and serve immediately.

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