INGREDIENTS to make 9 biscuits
2 Tb-Olive Oil
1-Med Onion or 2-Shallots Diced ¼ inch
¼-Red Bell Pepper Diced ¼ inch
¼-Green Bell Pepper Diced ¼ inch
¼-Orange Bell Pepper Diced ¼ inch
2-3 Garlic Cloves Chopped fine
2-6.5oz cans, Chopped Clams Drained
7-Strips of Cooked Bacon Roughly chopped
2 Tb Parmesan Cheese
¼ cup Shredded Cheddar Cheese
Sea Salt-to taste
1 ½ tsp Ground Black Pepper
1 ½ tsp Old Bay Seasoning
½ Fresh Lemon Cut in Half
¼ Stick Butter
2 ¼ cups Biscuit Mix (Bisquick)
2/3 cup Milk
1 Tb Chopped Parsley (fresh)
PROCEDURE
Heat Sauté Pan. Add Olive Oil to pan until hot. Sauté peppers, onions and garlic until tender, but firm to touch. Do not brown vegetables. Lower heat to low.
Add Bacon, Parm Cheese, Salt, Pepper, Old Bay Seasoning and Lemon. Add Chopped Clams and Butter until Butter has melted. Remove from heat.
(For Biscuit Mix) In a separate bowl, add milk first and biscuit mix. Use a spatula and do not over mix. Fold in parsley and cheddar cheese.
Lastly, Fold in Clam/Vegetable mixture into biscuit mix. Using a #30 scoop or just over an ounce of mix, scoop into a non-stick muffin pan. Bake biscuits until golden brown for 8-10 minutes at 450- degrees F in a conventional oven or a 425-degrees F in a convection oven. Let rest when removed from the oven for five minutes and serve alone or with butter to taste. Enjoy.
Tony Fink is chef, a DIY enthusiast, and a resident of South Jersey. With Philadelphia roots, Tony grew up in Cinnaminson, New Jersey. A Culinary Arts graduate from Johnson & Wales University, Tony honed his skills working with Disney, Bellevue-Stratford Inn, Georgettis, Garden State Race Track and catering for the motion picture industry.
