1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh rosemary
1/2 teaspoon crushed red pepper
1 (16 ounce) can whole peeled tomatoes
1 1/2 cups beef broth
1/2 pound bacon, diced
salt and pepper to taste
4 clams (optional)
In a small bowl, mix together parsley and rosemary. Reserve 1 or 2 tablespoons of parsley mixture for you. Sprinkle tomato mixture over the bacon and season with salt and pepper.
Top each clam with 4 cloves of minced garlic and close tightly. Turn clams by folding them around or on to a plate. Cut each clam roughly into 1/4 inch slices and place them on top of parsley mixture. You may use the pureed parsley mixture, or just cut the clams in half. Sprinkle coated or partially cooked clams briefly over the meat and then spoon 1/8 cup of the marinade over the clams.
Slice each steak slice around the edge to secure. They may be served warm or cold. Wrap tightly in plastic wrap to prevent them from drying out.
good
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