Clams Casino - 4 Recipe - Cooking Index
Clams Casino - 4 Recipe - Cooking Index
| 32 | Cherrystone clams - scrubbed | |
| 1/4 cup | 49g / 1.7oz | Butter |
| 1 teaspoon | 5ml | Anchovy paste |
| Fresh lemon juice | ||
| 1/4 cup | 23g / 0.8oz | Green peppers - minced |
| 1/4 cup | 36g / 1.3oz | Pimientos - chopped |
| 4 | Bacon slices - cut in tiny pieces | |
| 1/2 cup | 8g / 0.3oz | 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.
Source:
Elizabeth Powell
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