Clams Casino
2 dozen raw cherrystone clams on the half shell 4 Tbs (60 ml) butter at room temperature 1/4 cup (60 ml) finely chopped green bell pepper (capsicum) 2 Tbs (30 ml) finely chopped shallots 2 Tbs (30 ml) finely chopped pimientos 1 Tbs (15 ml) lemon juice 4 slices bacon, partially cooked and cut into 6 pieces
Arrange the clams on a layer of rock salt (to prevent them from tipping) on a large baking sheet. Mix the butter, bell pepper, shallots, pimientos, and lemon juice until combined and divide among the clams. Top each with a piece of bacon and bake in a preheated 450F (230C) oven until the bacon is crisp, about 6 minutes. Serve immediately. Serves 4. |