Clam on the Half Shell Day Today March 31st

     Yum!  Today is national Clam on the Half Shell Day and what a yummy day indeed if you are a seafood lover like me.  Here is a recipe that is sure to knock your socks off.  Bacon and clams together are a marriage made in heaven.  Accredited online culinary colleges also suggest clams on the half shell recipe with champagne-caviar mignonette.

4 oz. bacon (8 strips), finely diced
6 cloves garlic, finely chopped
1/2 tsp red-pepper flakes
2 Tbsp olive oil
3 Tbsp finely chopped flat-leaf parsley leaves
Freshly ground black pepper and a bit of salt
36 little-neck clams, scrubbed

1. Heat grill to medium.

2. Place a medium sauté pan on the grill, add the bacon, and cook until golden brown, 5 to 6 minutes. Add the garlic and red-pepper flakes and cook for one minute longer. Remove from heat and stir in the olive oil and parsley; season with salt and pepper to taste.

3. Increase grill heat to high. Place the clams directly on the grill grates, close the cover, and cook until all of the clams have opened, discarding any that do not, 3 to 4 minutes.

4. Remove clams to a platter; top each with bacon mixture before serving.

Don't hide in your shell today. Don't clam up. Get out and celebrate this special day!