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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I love this recipe. I could make a meal out of these alone. And I often do! I have also used this recipe on oysters and mussels, but clams are my favorite. Ingredients:
rock salt |
2 dozen cherrystone clams |
6 slices bacon, chopped fine |
6 tablespoons butter |
1/2 cup shallot, chopped fine |
1/4 cup pimiento |
1/2 cup green pepper, chopped fine |
2 tablespoons sherry wine or 2 tablespoons lemon juice |
1 teaspoon worcestershire sauce |
1 dash tabasco sauce |
salt |
pepper |
Directions:
1. Open the clams, reserving the best 2 dozen shells.
2. Spread a layer of rock salt in the bottom of a pie pan and push shells into it.
3. Fry the bacon till all the fat is rendered (do not fry crisp), then place it on paper towel and press out any remaining fat.
4. Chop into fine pieces.
5. Mix the butter with the bacon, shallots, green pepper, pimento, Tabasco, Worcestershire sauce.
6. Put 1 clam in each shell that you have reserved and top with a dollop of the butter mixture.
7. Broil under hot broiler for 5-10 minutes or until butter is sizzling and the bacon pieces are crisp.
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