Title: Maryland Clams Casino
Categories: Appetizer Shellfish Southern
Yield: 1 Dozen

3		Slices bacon
12		Cherrystone clams in shells
2	ts	Worcestershire sauce
1	ts	Hot sauce
2	tb	Seasoned bread crumbs

Cut bacon slices into fourths, and partially cook; set aside.

Wash clams, discarding any open (dead) clams. Pry open shells; discard top shells. Scrape a knife between the clam and the shell to free the meat from the bottom shell. Place clams in shells on a shallow baking pan.

Sprinkle Worcestershire sauce and hot sauce evenly over clams. Top each with a piece of bacon and 1/2 teaspoon breadcrumbs. Broil stuffed clams 4 to 5 inches from heating element until edges of clams curl and bacon is done (about 2 to 3 minutes). Submitted by John Hartman Indianapolis, IN

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