Bacon Salt Clams Casino

Ingredients

• 2 tablespoons olive oil
• Any flavor Bacon Salt to taste
  
• 1 cup finely diced red bell pepper
• 1/3 cup chopped shallots
• 2 large garlic cloves, minced
• 1/4 teaspoon dried oregano
• 1/3 cup dry white wine
• 4 tablespoons freshly grated Parmesan
• 18 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved

Directions

Heat the oil in a heavy large skillet over medium heat. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost evaporated, about 2 minutes. Remove the skillet from the heat and cool completely. Stir the Bacon Salt and 2 tablespoons of Parmesan cheese into the vegetable mixture and add fresh ground black pepper to taste. 

Preheat the oven to 500 degrees F.

Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 2 tablespoons of Parmesan. Bake until the clams are just cooked through and the topping is golden, about 10 minutes. Add more Bacon Salt to taste.

Arrange the clams on the platter and serve.