Umami Style Baked Little Neck Clams

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Six Fresh Little Neck Clams
1/2 Cup Fresh Clam Juice
2 Tablespoons Bread Crumbs
1 Tablespoon Butter
1 Teaspoon minced onion
1/2 Cup Chardonnay
1 Teaspoon Olive Oil
1/4 Teaspoon Fresh Oregano
1/4 Teaspoon Fresh Thyme 
1/4 Teaspoon Garlic Puree
Juice of three lemons
1/4 Cup Fresh Marinara
1 strip of bacon minced
1 tablespoon Parmigiano 
Remove clam from shell and mince (save all clam juice)

Heat a saute pan with olive oil to medium heat

Add bacon , garlic puree and render allowing the fat to come out

Add clams with chopped Oregano, Thyme and onion

Add butter along with bread crumbs and lemon juice

Saute for 2 minutes then salt and pepper to taste
Spoon Mixture into clam shells, top with parmigiano and bake in a350 degree oven for five minutes
Combine marinara with clam juice, Chardonnay, and lemon juice, gently warm
Place Sauce in a large bowl and arrange baked clams on top