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Deviled Cherrystone Clams

Source of Recipe


Debra Rossi



List of Ingredients



• 4 slices lean bacon
  
• 1/4 cup butter
  
• 1/4 cup green onion, minced
  
• 1/4 cup green pepper, minced
  
• 1/4 cup celery, minced
  
• 2 tblsp. parsley, minced
  
• 1 tsp. dry mustard
  
• 1/2 tsp. worcestershire sauce
  
• 1 tsp. lemon juice
  
• 1 tbsp. pimiento, minced
  
• 2 cans minced clams
  
• tabasco sauce
  
• salt and pepper
  
• 1/4 cup bread crumbs
  






Instructions



1. Preheat oven to 425 degrees
   
   
2. Lightly butter 16 clean clam shells. Place them securely on a bed or rock salt in a large pan or in individual serving dishes.
   
   
3. Fry the bacon until it is very chrisp. Drain well. Crumble the bacon. Reserve
   
   
4. Melt the butter in a skillet. Add the green onion, green peppers, celery, and parsley and saute over medium heat until the vegetables are tender. Do not brown. Remove from heat.
   
   
5. Add the mustard, worcestershire sauce, lemon juice, pimiento, clams, and 4 drops of tabasco sauce
   
   
6. Season to taste with salt and pepper.
   
   
7. Stuff the prepared clam shells with the clam mixture. Top with the bread crumbs and crumbled baco
   
   
8. Bake at 425 degrees for 10 minutes. Brown quickly under the broiler.