Title: Clams Casino
Categories: Appetizers, Luncheon, Seafood
Yield: 8 Servings

32 Cherrystone clams; scrubbed
1/4 c Butter
1 ts Anchovy paste
Fresh lemon juice
1/4 c Green peppers; minced
1/4 c Pimientos; chopped
4 Bacon slices; cut in tiny
-pieces
1/2 c Watercress sprigs; chopped

Remove clams from shells, reserving shells, and discard the juice. Cream
butter and anchovy paste. Put a lump of anchovy butter (about 1/8 teaspoon)
into each shell. Place a clam in each shell and sprinkle with lemon juice.
Mix pepper and pimiento and distribute among the clam shells. Top with
bacon bits. Broil about 8-10 minutes, until tops brown. Sprinkle with
watercress.

Recipe by: Elizabeth Powell

Posted to EAT-L Digest by Betsy Burtis on Sep 9,
1997