Place cast-iron skillet in oven to preheat for at least 10 minutes.
Plate on a bed of rock salt and serve immediately. Place them under the broiler for approximately five minutes, or until the crumble is golden brown. Spoon tomato gravy on top of clams and cover with crumble. To assemble the dish, shuck clams using a clam knife, free clams from the shells and place them in the half shell. Fold in eggs, Parmesan, chives, and parsley. Add bacon and grease to dried corn bread crumbles. Remove from heat and fold in mustard greens.įor the crumbles, put the bacon in a skillet large enough to hold it in one layer and cook it over medium-low heat, stirring frequently so that it doesn’t burn, until the fat is released and the pieces of bacon are crispy, four to five minutes. Simmer over low heat for 20 minutes, stirring occasionally. Add crushed tomato, hot sauce, lemon juice, sugar, and bay leaf. Vigorously whisk in milk and tomato purée, trying to avoid lumps. Cook until mixture has aroma of baked corn bread, about eight minutes. Add cornmeal and flour and stir constantly on low heat. For the tomato gravy, melt lard in a heavy-bottomed saucepan.
