Title: Clams (Or Oysters or Mussels) Casino
Categories: Seafood
Yield: 4 Servings
| 2 | | Cherrystone clams |
| | | Or plump oysters or mussels |
| | | Rock salt |
| 6 | | Bacon |
| 6 | tb | Butter |
| 1/2 | c | Shallots; finely chopped |
| | | Or scallions |
| 1/2 | c | Fresh herbs*; chopped |
| 1/2 | c | Green pepper; finely chopped |
| | | Tabasco sauce |
| 2 | tb | Lemon juice |
| 1 | ts | Worcestershire sauce |
| | | Fresh ground black pepper |
Recipe by: The LL Bean Book of "New" New England Cookery *Use
three-quarters parsley, one-quarter fresh dill, tarragon, or chervil if
available. Otherwise use all parsley. Open the clams (or oysters or
mussels) and set aside the best 2 dozen shells. Spread a layer of rock salt
in pie pans, and nestle the selected shells in the salt. Fry the bacon
gently until it has rendered all its fat, then drain on paper towels. Mix
the butter with the shallots, parsley and herbs, green pepper, Tabasco,
lemon juice, and Worcestershire.
Put a clam in each shell and top with a dollop of the butter mixture.
Grind a little pepper over each. Break up the bacon into 24 pieces, and
set a piece on top of each shell. Broil 4" under a hot broiler for 6 - 8
minutes, until the herb butter is sizzling and the bacon is crisp. Typed by
Diana Rattray