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Bacon Stuffed Clams




Source of Recipe


Internet


List of Ingredients




24 littleneck clams
3 fresh mushrooms -- chopped fine
2 slices cooked bacon -- chopped fine
1 teaspoon minced parsley
salt and pepper
bread crumbs butter

Recipe



Scrub clams well and place in dripping pan, having bottom covered with rock salt. Place in hot oven (400'F.) until clams begin to open, take from oven, remove from shells, save liquor, chop, and combine with the clam liquor, mushrooms, bacon, parsley, salt and pepper. Add enough bread crumbs to thicken, so that the mixture will hold its shape in shells. Mix thoroughly and fill the clam shells. Sprinkle with bread crumbs and place a small piece of butter on each shell. Bake in moderate oven (350'F) until brown on top, about 12 minutes.