| Clams Casino
from the Brookside Country Club
Macungie, Pennsylvania
makes 6 servings
2 c rock salt
36 medium cherrystone clams on the half shell
hot pepper sauce
2 large green peppers, minced
2 medium Bermuda onions, minced
1/2 lb bacon, diced
salt and freshly ground pepper
1/4 to 1/2 c fresh breadcrumbs
1/4 to 1/2 c (1/2 to 1 stick) butter, melted
Cover large shallow baking sheet or jely roll pan evenly with rock salt.
Arrange clams over top. Shake 1 or 2 drops hot sauce on each shell beneath
clam. Set aside.
Saute peppers and onions with bacon in large skillet until vegetables begin to
soften. Remove from heat and season to taste.
Preheat broiler. Spoon mixture on top of each clam and sprinkle evenly with
breadcrumbs. Moisten with melted butter. Run under broiler briefly until
bubbly and lightly browned; do not overcook. Transfer to plates and serve
immediately.
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