Yield: 4 servings
- 24 ea. Top Neck Clams, cleaned and chilled
- 1/2 lb. Butter, room temperature
- 6 slices Bacon
- 2 oz. Onion, small dice
- 1 oz. Red Pepper, small dice
- 1 oz. Green Pepper, small dice
- 1 ea. Scallion, sliced thin
- 2 cloves Garlic, minced
- 2 T Fresh Lemon Juice
- 1 T Worcestershire Sauce
- 2 T Parsley, chopped fine
- Tabasco, to taste
- Cook bacon in a saut pan until it begins to brown. Remove from pan and cut into 24 pieces.
- In the pan with the bacon fat add the onion, peppers and garlic. Cook until almost tender. Remove from heat and cool.
- Place butter in a mixing bowl. Add cooked ingredients (except bacon) and the scallion, lemon juice, Worcestershire sauce, Tabasco and parsley. Mix well. Chill slightly.
- Open the clams: remove the top shell and leave the meat on the bottom shell. Cut the mussels and hold the meat to the shell. Leave the clam in the shell.
- Place clams on a sheet tray. Top each with one teaspoon of the butter mixture and a piece of bacon. Bake in a 400-degree oven for approximately 10 minutes or until all of the butter has melted, the clams have cooked and the bacon has crisped.
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