Clams Casino

Friday August 10th, 2007 2:44PM

Allow 8 to 12 Cherrystones per portion for a main dish; 4 clams for each appetizer service. Have the clams opened at the fish market and packed on the half-shells.

Sauce:

  • ¼ cup butter

  • 1 tsp anchovy paste

  • ¼ cup minced green pepper

  • ¼ cup grated onion

  • 2 tsp fine-chopped pimiento

  • 4 slices raw bacon, cut in tiny pieces

  • salt, pepper, lemon juice

Heat the oven to 450.

Remove clams from shells and discard the juice. Bed the shells firmly in a baking pan, surrounded by crumpled alumi­num foil to keep them upright (rock salt is fancier, if you have it).

Cream butter and anchovy paste, distribute evenly among the shells. Insert a clam in each shell and sprinkle with lemon juice.

Combine chopped pepper, pimiento, onion, salt and pep­per, and distribute among the clam shells. Top with bacon bits, and bake until top browns: about 20 minutes.

Filed under Gourmet recipes, Seafood recipes.
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