Here is a great appetizer to start a seafood dinner. Two dozen average clams will serve 4 people sparingly, or two people rather lavishly. Clams Casino is a natural to accompany a good, dry Champagne.
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:
4 Tbl. softened butter
2 tsp. anchovy paste
Put about 1/2 tsp. of this mixture under each of the clams.
4 strips bacon
Cut bacon into 24 pieces.
Partially cook in a frying pan, drain and reserve.
1/4 cup parsely, finely chopped
1/4 cup green pepper, minched
1/4 cup pimento, minched
Mix together and sprinkle evenly over the clams.
Season clams with a dash of Tabasco Sauce.
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.
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