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"Great Cooking"! Cookbook by Bruce Moffitt. Most of the recipes on this website & more! |
To begin with, shuck your clams, leaving them on the half shell. Put clams on a bed of rock salt in a flat pan or pans big enough to hold them without crowding. Mix together:
Put about 1/2 tsp. of this mixture under each of the clams.
Cut bacon into 24 pieces. Partially cook in a frying pan, drain and reserve.
Mix together and sprinkle evenly over the clams. Season clams with a dash of:
Put a piece of bacon on each clam and heat in a 450 degree oven until bacon is crisp and clams sizzle around the edges. Serve with a garnish of lemon or lime slices and more Tabasco Sauce.
For the fresh clams worthy of this fine dish, Click here to see what the folks at Gorton's Seafood have in the way of clams
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